Old bread
By VicentaLakin
It's been making bread, it's getting better, and every time it's made, it surprises me. My husband ate three of these. It's so soft for three days, without milk, and so soft for bread without cream
Recipe Recommendations
- high-gluten flour 320g
- salt 3g
- qingshui 150g
- sugar 30g
- egg liquid 36g
- dry yeast 4g
- butter 40g
- sweetening
- roast
- half an hour
- simple
Steps for Old bread
1
preparation materials: 320g high-weed flour, 36g egg fluid, 3g dry yeast, 150g water, 40g butter, 35g sugar, 3g salt
2
The pasta material was placed in the bread can, except for butter, and the face was checked in 20 minutes to the bottom, and it reached the point where it could be added to the butter
3
Add softened butter, 40 grams, again and face for 20 minutes, smooth and flexible
4
Scratch your face into an extended state. It'll pull out a big film
5
Scratch your face into an extended state. It'll pull out a big film
6
Then take out the dough, split it into six pieces, roll it round and cover it up for 15 minutes
7
Take a pasta, grow a bar
8
Roll it up, close it down, shut it down
9
Put it in the oven, turn on the oven fermentation and referment
10
He fermented twice as big as he did
11
The oven is 180 degrees, the mid-level fire is 20 minutes to the surface. Just squeeze the bread on both sides