BEFORE BAKING The principle and process of making bread : Use temperature of water according to the final temperature of the dough : Ice used for dough : The stage of mixing : How to ferment without a fermenter : Completion point of primary fermentation Flour used in this book Types of Yeast Required and Sub-Ingredients : How to replace water in dough with eggs and milk Oven and Mixer What to spread after baking bread? : Making egg wash Baking Q&A
PART 2. Salted Bun 06. Soft Salted Bun 07. Soft Salted Bun with Egg Mayo 08. Soft Salted Bun with Crab Mayo 09. Crack Salted Bun - Bake hard-type bread in an oven without steam function 10. Crack Salted Bun with Pollock Roc 11. Crack Salted Bun with Sweet Red Bean & Butter
PART 3. Sweet Bun - Dough for sweet bread 12. Sweet Red bean Bun 13. Soboro Bun 14. Custard Cream Bun 15. Chive Bun 16. Melon Bun
PART 4. Croquette 17. Vegetable Croquette 18. Beef Curry Croquette 19. Italian croquette 20. Salad Croquette
PART 7. Pretzels - Pretzel Dough - Making Laugens solution - Making pretzels with regular soda instead of caustic soda - Baking pretzels properly 34. Original Pretzel 35. Cinnamon Pretzels 36. Sausage Pretzels 37. Salted Milk Pretzels 38. Leek & Cream Cheese Pretzel 39. Kaya Jam & Butter Pretzel