Butter Rich Roll and Bread Dough | EASY RECIPES | EASY TO LEARN
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Rich Brioche Loaf [Homemade Bread Recipe]--more butter more egg [Gourmet Apron 416]
Here is another beautiful yellow brioche recipe for bread lover.
Made double batch this time so I can enjoy as much as I want.
Outside is so crispy, inside is rich buttery flavor. When I toasted this brioche slice, It was almost croissant or danish pastry.
Hope you try this recipe!!
===== Ingredients =====
Sugar 5 Tbsp
Active dry yeast 1 Tsp
White flour 500 g
Salt 1/2 Tsp
Butter 150 g
4 egg
Milk 150 g
(( Slightly warm, room temperature ))
Warm water 50 g
===== Recipe =====
Put sugar, yeast warm water into bowl and let activate yeast for about 5 minutes.
Put flour and salt into a large bowl and pour yeast mixture.
Add milk & eggs into a large bowl
Mix until all dough come together.
Knead by hand few minutes & add butter and knead until become smooth surface.
Cover dough and keep to warm place(I keep inside of oven. just turn on the light)Let rise until double in size about 50-60 minutes.
Stretch dough until smooth surface and divide for 2 pieces.
Cover dough and let it rest for 10-15 minutes.
Stretch & roll dough round shape.
Place on baking pan and cover it.Let rise until double in size for about 30 minutes.
Brush with beaten egg on top.
Preheat oven for 200°C or 392°F.
Bake for 25-30 minutes.
===== Related Video =====
Brioche Recipe
100% Whole Wheat Bread Recipe
Soft & Fluffy Homemade Bread Recipe
Cookie Bread Recipe
===== Equipment =====
Camera: Fujifilm X-T20
Tripod : Neewers 60 Carbon
===== Follow me =====
Twitter:
Rich's Roll Dough
Choose from classic dinner rolls, savory appetizer rolls and sweet dessert rolls — all in proof-and-bake format. Let’s roll with Rich's roll dough.
For more information, please visit:
Butter Rolls | No-Knead Method for Soft, Fluffy, and Tender Rolls
For the complete recipe and directions click on the link:
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
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Let the smell of these warm, buttery, soft and fluffy pillows of deliciousness greet your guest for dinner or your holiday meals. Your friends and family will love these rich and tender Butter Rolls so much you might as well make a second batch. The best part is there isn't any kneading involved!
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#butterrolls #nokneadmethod #yeastrolls #dinnerrolls
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“Just One Bite, Please?”
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Music:
Blue Creek Trail by Dan Lebowitz (YouTube Create Audio Library)
Lazy Afternoon Sun by Dan Lebowitz (YouTube Create Audio Library)
Casey Don't You Fret by Dan Lebowitz (YouTube Create Audio Library)
Mysteries by Dan Lebowitz (YouTube Create Audio Library)
Rich's Simply Butter and Egg Dinner Roll Handling Video
Rich's Simply Butter and Egg Dinner Roll Handling Video provides easy to follow instructions for our roll dough line with inspiration for endless applications.
For these applications, Chef uses: Rich's Simply Butter and Egg Dinner Roll Dough (#04280).
For more information, visit:
Soft Buttery DINNER ROLLS RECIPE - Soft & Fluffy Butter Rolls
This video was sponsored by Skillshare. Click the link for a 2 month free trial!
SOFT Dinner Rolls Recipe - Buttery Crescent Rolls
SUBSCRIBE to my channel here:
Dinner Rolls Recipe:
- 450 gr All Purpose Flour (3 1/2 cups)
- 2 tbsp Sugar
- 7 gr Dry Yeast ( 1 packet)
- 3/4 tsp Salt
- 260 gr Warm Milk ( 1 cup + 1 tbsp)
- 50 gr Unsalted Butter (1/2 stick)
- Dry Mozzarella Cheese
- Melted Butter to brush on top
Once cooled store these in a ziplock bag or an air-tight container.
Enjoy!
♥
Super Fluffy Butter Rolls
Nothing beats an aroma of a warm and buttery BUTTER ROLLS. These rolls are so rich and stays soft for days.
Here's what you'll need:
1 cup milk (250ml) (room temp to lukewarm)
1 large egg (50-55g)
2 and ¼ tsp instant yeast (7g)
3 and ¼ cup all purpose flour (400g)
¼ cup sugar (50g)
1 tsp salt (4g)
1/4 cup butter (55g)
80 grams of salted butter for filling
Some melted butter for brushing
ARABIC:
إليك ما ستحتاجه:
1 كوب حليب (250 مل)
1 بيضة كبيرة
2 ونصف ملعقة صغيرة خميرة فورية (7 جرام)
3 ونصف كوب دقيق لجميع الأغراض (400 غ)
نصف كوب سكر (50 جرام)
1 ملعقة صغيرة ملح (4 جم)
1/4 كوب زبدة (55 جرام)
80 جرام زبدة مملحة للتعبئة
بعض الزبدة المذابة للدهن
SPANISH:
Esto es lo que necesitará:
1 taza de leche (250 ml)
1 huevo grande
2 y ¼ de cucharadita de levadura instantánea (7 g)
3 y ¼ taza de harina para todo uso (400 g)
¼ de taza de azúcar (50 g)
1 cucharadita de sal (4 g)
1/4 taza de mantequilla (55 g)
80 gramos de mantequilla salada para relleno
Un poco de mantequilla derretida para cepillar
PORTUGUESE:
Aqui está o que você precisa:
1 xícara de leite (250ml)
1 ovo grande
2 e ¼ colher de chá de fermento instantâneo (7g)
3 e ¼ xícara de farinha multiuso (400g)
¼ xícara de açúcar (50g)
1 colher de chá de sal (4g)
1/4 xícara de manteiga (55g)
80 gramas de manteiga com sal para recheio
Um pouco de manteiga derretida para escovar
FRENCH:
Voici ce dont vous aurez besoin:
1 tasse de lait (250 ml) (température ambiante à tiède)
1 gros œuf (50-55g)
2 et ¼ cuillère à café de levure instantanée (7g)
3 et ¼ tasse de farine tout usage (400g)
¼ tasse de sucre (50g)
1 cuillère à café de sel (4g)
1/4 tasse de beurre (55g)
80 grammes de beurre salé pour la garniture
Du beurre fondu pour le brossage
RUSSIAN:
Вот что вам понадобится:
1 стакан молока (250 мл)
1 большое яйцо
2 и ¼ ч.л. растворимых дрожжей (7 г)
3 и ¼ стакана универсальной муки (400 г)
¼ чашка сахара (50 г)
1 чайная ложка соли (4 г)
1/4 стакана масла (55 г)
80 г сливочного масла для начинки
Немного топленого масла для чистки
WHAT MAKES A BREAD DENSE AND HEAVY IN TEXTURE?
-Not kneading the dough properly.
-The flour could have too low protein content.
-There could be too much salt in the recipe.
-You did not proof it enough.
-You could have killed the yeast by leaving the dough
to rise in a place that was too hot.
-Expired yeast.
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
Always choose love and kindness!
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All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
LIVE.LOVE.BAKE!
Food for the soul:
Matthew 28:19 Therefore go and make disciples of all nations, and baptizing them in the name of the Father and of the Son and of the Holy Spirit.
#ButterRolls
#Bread
#SavorEasy
103: How to Get BUTTER Into Your BRIOCHE by Hand - Bake with Jack
Buttery brioche is a triumph. Because there is so much butter, it's a good idea to work it into the dough AFTER kneading, here's how I do it by hand with minimum mess.
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Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!
Sweet and Salty Butter Bread Recipe /甜咸奶油香葱面包
This bread recipe has the perfect mix of sweet and salty
flavor - it is a delicious rendition of a simple dish. The texture is perfectly balanced with a soft inside but crunchy and rich exterior texture. I love making this in the winter because it is both warm and hearty!
Ingredients
2 cups bread flour (150g )
3/4 cup warm water (180ml )
1/2 cup chopped green onion
2 tbsp butter ( 25g )
2 tbsp sugar ( 25g )
1 tsp salt ( 5g )
1 tsp yeast ( 3g )
Butter rich Milk Bread..
a butter rich bread, so soft and fluffy..perfect for breakfast, brunch and dinner.. you can even make a dessert out of it..
You will need:
for yeast mixture
1 sachet instant yeast
2 and half crystal sugar
1/2 cup water
Dough
4 cups bread flour
1 & 1/2 cup warm milk
50g melted butter
2 tbsp olive oil
1 tsp salt
2 tsp baking powder
???? 50g soft butter for kneading
Food color:
red
yellow
green
blue
Date published: August 28, 2020
????You.may want to try my other recipes
coconut square:
- an easy delicious coconut dessert
loaf bread pudding
-
eggless dark chocolate loaf
-
Fruit and nuts rolls
-
Creamy Passion Fruit cake
-
Oreo Cookie roll recipe
Banana muffin with walnuts
Rich Products Proof and Bake Dinner Roll Dough Handling Video
Soft rich dinner roll made with real butter and eggs for a creamier color and smoother texture. Proof-and-bake format.
Cheesy Cinnamon Sugar Buns (Rich Dough Method)
The pan i'm using is 9x11cm
Grease it with oil..
I'm using cold ingredients...cold milk, cold butter etc..
Dry ingredients
225gm bread flour
6gm instant yeast
75gm all purpose flour
24gm castor sugar
4gm salt
42gm softened butter
Wet ingredients
140gm milk
Egg wash
1 beaten egg
Sprinkle
Cheddar cheese grated
Castor sugar
Cinnamon powder
1. Mix everything except butter into a mixing bowl and knead till rough dough. (the dough is quite dry for now. it is okay).
As the this is not high hydration dough, it is pretty easy to hand knead it.
2. Add in soften butter and knead till window pane stage. Im using kmix and it is about 15mins.
3. Roll the dough into a ball and proof it for 30mins.
4. Deflate the dough and divide it into 16 portion. Roll each portion into a ball and line it on the grease pan. Let it rise for 45mins or double in size.
5. Preheat oven to 180c.
6. Brush the dough with egg wash, then sprinkle grated cheddar cheese, castor sugar and cinnmon powder on top. As much or as little as you like.
7. Bake for 20mins. Remove from oven and immediately remove from the pan and cool on the cooling rack.
8. Enjoy ~
Basic recipe from Chef Martin Yeo. I tweak it to fit my pan. Thank you chef.
Super Soft Sugar Butter Bread Recipe
Sugar Butter Bread Recipe
4g active dry yeast
10g b. sugar dissolve in
80g lukewarm water
21g b.sugar
21g milk powder
53g whole egg
60g whip cream
35g salted butter(that's why i omit the salt)
253g bread flour
#homemade
#supersoft
#sugarbutterbread
#breadrecipe
#howto
#howtomake
#howtomakesupersoftbread
#kmjs
#rtia
#ivanaalawi
Almond Brioche Bread Recipe｜Butter 50%｜Egg 35%
When you slice brioche bread with a bread knife, you will feel like cutting cotton candy.
This is a brioche with a very soft texture. (๑•᎑•๑)
A large amount of butter is added, and the rich flavor is impressive.
The almond topping contains a small amount of rum and has a mild aroma.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How To Make Almond Topping
70.0g Almond Powder
70.0g Sugar A
27.0g Water
8.0g Rum
30.0g Egg White
25.0g Sugar B
9.0g Soft Flour(Cake Flour)
1. Put almond powder in the bowl.
2. Add sugar A and mix evenly.
3. Add water and mix evenly.
4. Add Rum and mix evenly.
5. Add egg white and mix evenly.
6. Add sugar B and mix evenly.
7. Add Cake flour and mix well.
8. Put the finished almond topping in the Pastry bag.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 50.0%, Tr (g): 150.0g Strong Flour(Bread Flour)
B's (%): 50.0%, Tr (g): 150.0g All Purpose Flour
B's (%): 35.0%, Tr (g): 105.0g Whole Eggs
B's (%): 1.3%, Tr (g): 3.9g Instant Yeast
B's (%): 50.0%, Tr (g): 150.0g Butter
B's (%): 12.0%, Tr (g): 36.0g Sugar
B's (%): 2.0%, Tr (g): 6.0g Salt
B's (%): 25.0%, Tr (g): 75.0g Water(36℃)
■ Process
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add eggs and mix well.
5. Add sugar and mix well.
6. Add salt and mix well.
7. Add melted butter(36℃) and mix well.
8. After adding flour,
Mix evenly until the flour is invisible.
(Dough temperature: 21℃)
9. After 20 minutes of rest,the first fold(folding)
10.After 20 minutes of rest,the second fold(folding)
11.After 20 minutes of rest,the third fold(folding)
12.After 20 minutes of rest,the fourth fold(folding)
13.Refrigerated fermentation: 4℃, 8hours
14.After refrigeration fermentation,
Place the dough at room temperature for 2 hours.
15.Push in a square shape.
16.Square division: 135g
17.Slightly push the dough, 15 minutes of rest
18.Apply butter in the bakeware.
19.Final molding: roll and fold.
20.Put the dough in the bakeware.
21.Second Fermentation(Final Proofing):24 ℃, about 3 ~ 4 hours
22.After completion of the second fermentation,
Topping the almond toppings on top of the dough.
23.Sprinkle an almond slice.
24.Oven temperature 190℃ Preheating
Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
25.Put the dough into the preheated lodge 10-inch combo cooker floor
26.Cover the lodge 10-inch combo cooker lid.
27.Put in the oven
28.After baking for 15 minutes,
remove the lodge cover and continue baking for about 5 minutes
(20 minutes in total)
■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)
#BriocheRecipe
#NoKneadBrioche
#BriocheBread
#NoKneadBread
#HomeBaking
THE DINNER ROLLS! Secret ingredient HONEY BUTTER Dinner Rolls!
These potato dinner rolls are the perfect side to accompany your festive feasts this season!
You'll need:
US INGREDIENTS:
For the rolls:
3 ½ oz potatoes
½ oz fast action dried yeast
¼ cup sugar
3 ¼ cups white flour
1 tsp salt
1 stick butter
1 cup milk
½ cup sour cream
Milk for glazing
Handful of chives
Salt & pepper to season
For the glaze:
½ stick Butter
3 tbsp Honey
Sea salt
METRIC INGREDIENTS:
For the rolls:
100g potatoes
15 g fast action dried yeast
50g sugar
500g white flour
1 tsp salt
100g butter
200ml milk
100ml sour cream
Milk for glazing
Handful of chives
Salt & pepper to season
For the glaze:
50g Butter
50ml Honey
Sea salt
Get the full method here:
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Easy Homemade Butter Cookies Recipe/How to make Butter Cookies
Let's make an easy and delicious butter cookie.
인스타 그램 instagram
Ingredients (you can make 40-45 cookies)
Butter 140g, sugar powder 100g, egg yolk 3 (replaceable with one egg), flour (cake, flour for confectionery) 200g, milk 10g, vanilla extract
재료( 쿠키 40-45개),6발 별깍지 사용
버터140g,슈가파우더 100g,계란 노른자3개(계란 1개로 대체가능),박력분200g, 우유 10g,바닐라익스트랙 약간
Ingredientes (40-45 biscoitos)
140g de manteiga, 100g de açúcar em pó, 3 gemas de ovos (podem ser substituídas por 1 ovo), farinha de bolo200g, leite 10g, extrato de baunilha ligeiramente
Bahan (40-45 cookie)
140g mentega, 100 g bubuk gula, 3 kuning telur (dapat diganti dengan 1 telur), tepung kue 200 g, susu 10 g, ekstrak vanili sedikit
Ingrediënten (40-45 koekjes)
140 g boter, 100 g suikerpoeder, 3 eierdooiers (kan worden vervangen door 1 ei), cakemeel 200 g, melk 10 g, vanille-extract lichtjes
Zutaten (40-45 Kekse)
140 g Butter, 100 g Zuckerpulver, 3 Eigelb (kann durch 1 Ei ersetzt werden), Kuchenmehl 200 g, Milch 10 g, Vanilleextrakt leicht
Ингредиенты (40-45 печенье)
140 г сливочного масла, 100 г сахарной пудры, 3 яичных желтка (можно заменить на 1 яйцо), кексовая мука 200 г, молоко 10 г, немного ванильного экстракта
Bahan-bahan (40-45 kuki)
140g mentega, 100g gula tepung, 3 kuning telur (boleh diganti dengan 1 telur), tepung kek 200g, susu 10g, ekstrak vanila sedikit
Thành phần (40-45 bánh quy)
140g bơ, 100g bột đường, 3 lòng đỏ trứng (có thể thay thế bằng 1 quả trứng), bánh bột200g, sữa 10g, chiết xuất vani một chút
Ingredientes (40-45 galletas)
140 g de mantequilla, 100 g de azúcar en polvo, 3 yemas de huevo (se puede reemplazar con 1 huevo), harina de pastel 200 g, leche 10 g, extracto de vainilla ligeramente
المكونات (40-45 كوكيز)
140 جرام زبدة ، 100 جرام سكر بودرة ، 3 صفار بيض (يمكن استبدالها ببيضة واحدة) ، دقيق الكيك 200 جم ، حليب 10 جم ، خلاصة الفانيليا قليلاً
Ingredienti (40-45 biscotti)
140 g di burro, 100 g di zucchero in polvere, 3 tuorli d'uovo (sostituibile con 1 uovo), farina per dolci 200 g, latte 10 g, estratto di vaniglia leggermente
材料（クッキー40-45個）
バター140g、シュガーパウダー100g、卵の黄身3個（卵1個交換可能）、cake flour200g、牛乳10g、バニラエクストラトラック少し
成分（40-45个饼干）
黄油140g，糖粉100g，蛋黄3个（可以用1个鸡蛋代替），蛋糕粉200g，牛奶10g，香草精
成分（40-45個餅乾）
黃油140g，糖粉100g，蛋黃3個（可以用1個雞蛋代替），蛋糕粉200g，牛奶10g，香草精
ส่วนผสม (คุกกี้ 40-45)
เนย 140 กรัม, ผงน้ำตาล 100 กรัม, 3 ไข่แดง (สามารถแทนที่ด้วย 1 ไข่), เค้ก flour200g, นม 10g, สารสกัดวานิลลาเล็กน้อย
Malzemeler (40-45 çerez)
140g tereyağı, 100g pudra şekeri, 3 yumurta sarısı (1 yumurta ile değiştirilebilir), kek unu200g, süt 10g, vanilya özü hafifçe
Ingrédients (40-45 biscuits)
140g de beurre, 100g de sucre en poudre, 3 jaunes d'oeufs (peuvent être remplacés par 1 oeuf), farine à gâteau200g, lait 10g, extrait de vanille légèrement
Ingrédients (40-45 biscuits)
140g de beurre, 100g de sucre en poudre, 3 jaunes d'oeufs (peuvent être remplacés par 1 oeuf), farine à gâteau200g, lait 10g, extrait de vanille légèrement
How to make croissants :Easy croissant recipe / Butter croissant recipe
These croissants are simply amazing.Crispy on the outside Buttery Flakey with a nice golden color..I's a perfect treat for brunch or breakfast.
Here in this video you will see how to make croissants in an easy method.
Croissants are made of a layered yeast leavened dough.traditionally,the dough is layered with butter,rolled and folded several times in succession and then again rolled into a sheet.
But in this recipe,we are going to make these wonderful croissants a different method which is more easy,which takes very little time and effort than the traditional method.
There is no special equipment or hard to find ingredient required.So let's see how to make these wonderful croissants in three simple steps.
Baking Tray Amazon Link:
Ingredients
Flour :400 gms
Milk:260 ml
Butter:180-200 gms
Sugar 4 Tbsp/60 gms
Salt :1/4 Tsp
Active Dry Yeast:1 Tsp
For egg wash:Beat 1 egg+1 tsp milk
Method
We can make this easy croissants in three simple steps.
STEP 1
Prepare the pastry sheet.
STEP 2
Proof them.
STEP 3
Bake them.
Let's prepare the pastry sheet;For that,we need to
(1)Prepare the dough
Activate the dry yeast by dissolving 260 ml warm milk ,4 Tbsp sugar and 1 tsp active dry yeast.
Add 1/4 Tsp Salt into 400 gms of flour.
Blend together the wet and the dry ingredients until we get a homogenous evenly hydrated dough.
(2)First Proofing
Let the dough sit and rise for 1 1/2 to 2 hours or until the dough get doubled in size.
Degas the dough and divide the dough into 12 equal pieces.
Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
(3)Layer butter on each disc.
Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.
As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.
Roll them into long rectangular sheet.
With the help of a knife or a pizza cutter,cut them into smaller triangles.
Shape them into croissants
Step 2
Give an egg wash.
Proof the shaped croissants for 2 hours until they puff up a little.
Step 3
Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.
After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants.
Now we can make bakery style croissants in a more easy way,without compromising our health.. we can get rid of those preservatives and those trans -fat that are used in store bough croissants.
I hope you found this video on how to make croissants easy and helpful.
Enjoy baking beautiful croissants in your own kitchen :)
Fresh Homemade pita bread Recipe:
Rich fruit cake recipe:
Fresh Homemade Burger buns :
EASY NO KNEAD FOCACCIA BREAD :
Softest Butter Flap / Coco Bread || Buttery Layered Bread
In this video tutorial I am sharing how to make soft, buttery butter flaps or coco bread.
Convenient link to full printable recipe with all measurements:
BREADS THAT BAKE AT THE SAME TEMPERATURE AS BUTTER FLAPS (MAKE THEM TOGETHER)
Plait Bread:
Tennis Rolls:
Softest Whole Wheat Bread:
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How to Make Homemade Butter Bread | #stayhome #bread #withme
✅RECIPE:
Due to the coronavirus pandemic, now is the perfect time to start making your own bread! This video #tutorial shows you how to make homemade butter bread that's so soft, delicious, and easy to make!
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About Me:
Hi! Welcome to my kitchen! Cooking has always been one of my hobbies and passions! I have a sickness for cooking something over and over again until I get it perfected down to the ¼ tsp!
I’m a wife, mother of 2, and own a zoo…lol, not really but close! I live on a ranch in Texas so most of my cooking has a Southern flair. Before I met my husband, meat was not a regular on my menu but after I got married boy did that change!
I’m so excited to share my tried and true recipes, tips and tricks, and view into my everyday life with you! So come on in, pull up a seat, and sit a spell in my Ranch Style Kitchen!
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Butter Bread/ Butter Flap
6 cups flour
2 packet active dry yeast
4 tbsp brown sugar
2 tsp salt
1 cup warm milk
1+1/2-2 cups lukewarm water
6 tbsp melted butter
100% pure salted butter for spreading on the dough
Rich and Buttery Sandwich Rolls - Easy Bread Recipes
Bread baking? On a weeknight? WHAT?
I swear it's not as time-consuming as people want you to think -- you don't need to set aside half a day to make bread, and to prove that, I'm making some Monday night sandwich rolls for my Tuesday night sloppy joes. This recipe is rich, buttery, and EASY.
The Ingredients:
1 c. room temp water (or you could do 1 c. milk if not using powdered milk)
3 tbs melted butter
1 egg, whisked
3 1/2 c. (475g) all purpose flour
3 tbs sugar
3 tbs powdered non-fat milk (optional)
1 1/2 tsp salt
2 tsp yeast
The Process:
1. Mix the ingredients in a large bowl (or the pan of a stand mixer or bread machine, if using), and give a quick stir.
2. Knead the dough for 10 minutes until smooth and springy.
3. Cover in a greased bowl for 1-2 hours, until doubled in size.
4. Deflate the dough, and cut into 8 even portions. Roll each portion into a smooth ball, arrange on a baking sheet, and flatten slightly with your palm.
5. Allow to rise again until puffy, about an hour.
6. Top if you'd like (egg wash with toppings, melted butter, etc).
7. Bake at 375 degrees F for around 15 minutes until brown and baked through. Allow to cool completely before cutting.
酸奶波兰种 | 日式盐面包卷 | Salt Butter Roll
How To Make Salt Butter Roll
—————— Recipe ——————
—— Poolish ——
34g strong flour
11g yogurt
34g water
0.1g instant dry yeast
—— Main Dough ——
198g strong flour
2g instant dry yeast
3g salt
30g butter
99ml water
—— Filling ——
40g salted butter
—————— 配方 ——————
—— 波兰种 ——
高筋粉 34克
酸 奶 11克
水 34克
酵 母 0.1克
—— 主面团 ——
高筋粉 198克
酵 母 2克
盐 3克
黄 油 30克
水 99克
—— 馅料 ——
有盐黄油 40克
拍摄用的设备/Equipments & etc:
Camera：Panasonic LUMIX GH4
Lens：7 Artisans - 25mm F1.8
Lens Filter：Kenko variable NDX 82mm
Mic：Sennheiser MKE440
Software：Apple Final Cut Pro X / Motion
My other baking videos/我的其他烘焙视频：
lean dough bread/硬面包：
Rich dough bread/软面包：
Baguette/法棍：
Toast/吐司：
Cake/点心：
bilibili :
toutiao：
Weibo :
#ASMR #小熊喜欢吃面包
Versatility of Rich's Bread & Roll Dough
Any shape, any form Rich's provides boundless versatility with our bread and roll doughs.
Chef Andrea Anguiano, Zone Culinarian (ProChef Certification, Level 1) for Rich Products shows us how to make several applications featuring Rich's Simply Sweet Yeasty Dinner Roll Dough (#29104), Tortilla Dough Ball (#14574), Everyday Chocolate Chip Cookie Dough (#15914), On Top® Original (#02559) and Chocolate Heat'N Ice Icing (#09977).
For more information, visit:
MFM High Protein Flour - Butter Loaf
Butter Loaf Recipe
Ingredient
MFM High Protein Flour 500g
Ice Cold Water 145g
Ice 105g
Butter 40g
Milk Powder 20g
Sugar 80g
Salt 8g
Yeast 8g
Egg 50g
Procedure
1. Add flour, yeast, sugar, salt, milk powder
2. Mix for a minute
3. Add Cold Water, Ice, and Egg
4. Mix for 12-15 min
5. Add Butter
6. Mix until fully developed
7. Ferment 50 min
8. Fold the dough to remove air bubbles and divide the dough into half
9. Allow 5 minutes for intermediate proofing
10. Using the rolling pin, shape the dough and place it in the baking pan
11. Proof until the dough until 80% and brush the egg wash gently
12. Bake at 170 top heat, 200 bottom oven for 30 minutes
13. Brush the loaf with melted butter to give a richer flavour
For more information, please visit our website mfm.com.my or check us out on Facebook page facebook.com/mfmflour
Toasted Sour Dough Bread with Butter, minced Garlic & Cilantro
For Quick Tasty Breakfast. With aromatic rich in flavor. Here is one creation from my Son.
Butter Garlic Naan made on Tava, Indian flat bread recipe by Tarla Dalal
Butter Garlic Naan, A rich Indian bread recipe, with the exciting flavour of garlic!!
Recipe Link :
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Butter Garlic Naan, Tava Garlic Butter Naan
This is a rich Indian bread recipe, with the exciting flavour of garlic and green chillies. Handle the dough carefully, just as explained in the recipe in order to get the perfect texture of naan. While naan is traditionally prepared in a tandoor, this Butter Garlic Naan can be comfortably prepared in a tava at home. Remember to brush each Tava Garlic Butter Naan with melted butter, just as the Punjabis like it, and serve with your favourite subzi and side dishes like Boondi and Pomegranate Raita or Cabbage and Carrot-Kachumber .
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Makes 6 garlic naans
To be ground into a coarse garlic paste
2 tbsp roughly chopped garlic (lehsun)
2 tsp roughly chopped green chillies
Other ingredients
1 cup plain flour (maida)
1 tsp dry yeast
½ tsp sugar
2 tbsp curds (dahi)
1 tbsp oil
Salt to taste
Plain flour (maida) for rolling
Melted butter for brushing
1. Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 5 minutes.
2. Combine the plain flour, yeast-sugar mixture, coarse garlic paste, curds, oil and salt in a deep bowl and knead into a soft dough using water as required.
3. Cover the dough with a lid or a damp muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes). Knead it again.
4. Divide the dough into 6 equal portions.
5. Press a portion of the dough on a rolling board and roll out into an oblong of 125 mm. (5) using a little plain flour for rolling.
6. Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over.
7. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
8. Repeat steps 5 to 7 to make 5 more naans.
9. Brush each naan with a little melted butter and serve immediately.
How To Balance Your Hormones: Neal Barnard, MD | Rich Roll Podcast
Thanks for watching! Read all about Neal Barnard, MD here ????????
A pre-eminent authority on diet, nutrition and its impact on illness, Dr. Barnard is the founder & president of The Physicians Committee for Responsible Medicine (PCRM), an adjunct associate professor of medicine at George Washington University, and the author of over 70 scientific publications and 18 books.
The subject of today's conversation is his latest book, (coming out February 4), 'Your Body in Balance: The New Science of Food, Hormones, and Health'.
This is Dr. Barnard's 3rd appearance on the podcast. Check episodes #242 & #296 at richroll.com
Enjoy!
✌???????? - Rich
EPISODE 492 AUDIO PODCAST, BLOG & SHOW NOTES
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NEAL BARNARD, MD
FILMED AND EDITED BY MARGO LUBIN
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Dursley Butter Buns How to Make Recipe Demo at Bakery
Dursley Butter Buns How to Make Recipe Demo at Bakery
Please note that the Video my differ from the written recipe
Makes: about 18 Butter Buns
Recipe Ingredients:
510g / 18 oz flour
226g / 8 fl oz lukewarm milk
56g / 2 oz caster sugar
56g / 2 oz White shorting, chopped into pieces
56g / 2 fl oz egg beaten
56g / 2 oz fresh yeast
14g / ½ tsp salt
Butter Bun cream Recipe: 250g Butter, 250g Caster sugar, 2 big teaspoons of honey
First pop the butter into microwave just to warm and make soft, add in the sugar & honey, mix around with spoon until the sugar dissolved into the butter, put into the fridge for about 10 min, now you are ready.
For a machine with 3 speed
Recipe Instructions
1. Add the yeast to the milk and stir. Leave it to stand for 10 minutes to allow the yeast to activate.
2. Put the flour in to the mixing bowl, add in the Salt, Sugar, and warmed white shorting and mix in.
3. Make a well in the centre of the mixture. Add in the beaten egg, milk and yeast
4. Mix on 1st speed for around 1 min and then 10 min on 2nd speed
5. Place the dough in a bowl, cover and put in a warm place until the dough doubles in size
6. Knock it back. Divide the dough into 85g / 3 oz pieces, spilt into 2
7. Mould each piece into a ball rest for 10 min
8. Roll out with a rolling pin to about 5 in round
9. Now it’s time to add your butter mix, spread the mix onto half of the round, fold over and do the same to the half and then fold again into a quarter
10. Press around and down on the dough quarter with fingers
11. Now you can tray up, make sure to put baking paper on the tray first
12. Cover and leave in a warm place in a proving box for about 60 minutes. if cold could take longer
13. Bake at 200°C/400°F fan oven for 8 - 12 minutes.
14. Prepare the glaze. You may need to heat the 56g golden syrup slightly, mix in the 56g water into bowl and dissolve.
15. When the buns are cooked, remove them from the oven and brush them liberally with the glaze while they are still hot. Place on a wire rack to cool.
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GUYANESE BUTTER FLAP| with a twist ????????
2 cups bread flour
1tsp yeast
1 tbsp sugar
1/4 cup melted butter
2/3 cups milk
2 tbsp softened butter
2 1/2 tbsp velveeta cheese
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