The KaiKai Book

Baguette ingredient： to make 4 baguettes, Room temperature water： 340 g, 1+1/3 cups + 2 teaspoons, Yeast: 1/2 teaspoon, All purpose flour or bread flour: 450 g, 3 cups, Salt: 8 g, 1 teaspoon. 1. Dissolve yeast in the water, and then mix in flour and salt. 2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively. 3. Cover it, then put it into fridge over night. 4. The next day. Divide into 4, round it and rest it for 40 minutes. 5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time. 6. Preheat the oven 30 minutes ahead. 550F or 285 C. 7. Score the bread. 8. Bake for 10-12 minutes with steam.

You don't have to be a professional baker to make this soft and fluffy bread. Today, I will show you how to make it easy and you'll be glad you're making your own bread and not gonna buy anymore. Here's what you'll need: 1 cup warm milk (236 ml), 1 tbsp sugar (10g), 2 tsp active dry yeast, 3 cup all purpose flour (375g) + 1/3-1/2 cup for kneading, ¼ cup sugar (50g), 1 tsp salt (5g), 1 large egg, 1/3 cup melted butter (75g), 2 tbsp oil for your hand while kneading. Eggwash 1 egg and 1 tbsp milk. OVEN - Baking time may vary depending on your oven's specification. I'm using a conventional oven which heat rises from the bottom. YEAST - Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there's one major difference in how you use them: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.

Ingredients: 高筋面粉 bread flour 350g / 2,1/3cup, 细砂糖 caster sugar 30g / 4Tbsp, 盐 salt 1tsp, 奶粉 milk powder 2Tbsp, 香蕉 banana 1 / 100g, 全蛋 whole egg 1(55g+- per egg), 鮮奶 fresh milk 70ml+-, 即溶酵母 instant yeast 5g / 1/2Tbsp, 無鹽奶油 unsalted butter 40g / 3Tbsp, 长模 Pan size 22cm x 6cm x 10cm 2. 摄氏180 / 华氏356 烘烤 17-20分钟 Bake at 180°C / 356°F for 17-20 minutes

Ingredient: Water 110g, Instant Dry 7g, Sugar 35g, Salt 7g, Milk 100g,Bread Flour 350g , Butter 20g Rechargeable: Salted butter 5g x 10ea (You may add a little salt to unsalted butter) Mocha Topping: 60g butter, 60g sugar, 70g wheat flour (multi-purpose flour), 1 egg, coffee liquid (3t instant coffee powder + 2t water) or (use 3 tea bags)