No oil-free hand tore bread
By VicentaLakin
This non-oiled hand-to-bread is good for the elderly and the children, saves time, doesn't use butter and smells as soft as the Chinese. The process is simple, it's not a face rub, it's just a long fermentation, it's perfect for bakers. I've done it twice these days. It's delicious. Now recommend it to everyone
Recipe Recommendations
- high-gluten flour 190 grams
- low-gluten flour 70 grams
- active dry yeast 5 grams
- white granulated sugar 25 grams
- salt 3 grams
- whole egg one
- milk 100 grams
- corn oil 10 grams
- milk fragrance
- roast
- several hours
- simple
Steps for No oil-free hand tore bread
1
All materials are ready and measured accurately in the kitchen scales. Heated the milk microwave for 15 seconds。
2
Low-grade flour and condensed flour together amount to 260 grams and are overscreened。
3
Temperature milk is mixed with dry yeasts, which are used for silent fjords。
4
A mixture of materials other than 10 grams of corn oil in reserve for brushing oil is made into smooth noodles. It will be recalled that, if bread is to be saved, it must be part of the key link to the noodles. Unless the bakery is completely replaced, the face is smooth and does not have to reach the extension phase。
5
It's easy to turn the noodles into thin slices, oil on the surface
6
Turn the right face from one third to the left, turn the left to the right, then thin, brush oil, fold. This is three times。
7
For the last time, the styrofoams grew into squares, divided on average into three long bars。
8
The long strips are drawn into three long strips。
9
Start with three braids, then tighten your tail。
10
I used a six-inch cake mold. Now, the fermentation phase, my room temperature is about 25 degrees. One hour is not enough, about an hour and a half, until the middle space is very small, the fragrance of the face, the touch of the finger, the softness, the elasticity。
11
Preheat oven, 170 degrees, lower floor, up and down, 30 minutes. This is where you share your experience, and many times you ferment your face and end up selling your oven. Bread's usually swelling up. It must be down there. And whatever the temperature of the oven is high or low, for example, for 30 minutes it must have been baked for 10 minutes, covered with tin paper, and then continued to bake according to the square. So if the temperature is high, the next time the bread is ready, the surface won't be black。