Old bread
By VicentaLakin
I went to the show yesterday to meet the old goddess Zhao Yazi! I'm about five meters away, and I'm really young, not the kind of thing that brushes a thick base to cover the wrinkles. It's beautiful to think that there's an old legend in bread, but it's a very old name. I ate when I was a kid, and my mom was a kid, and I still sell on the street
Recipe Recommendations
- high-gluten flour 210g
- low-gluten flour 90g
- sugar 96g
- milk powder 24g
- salt 7g
- eggs 90g
- water 54g
- butter
- yeast 6G
- sweetening
- baking
- several hours
- ordinary
Steps for Old bread
1
all raw materials for yeast are evenly mixed with water (240g high-band powder, 60g low-band powder, 24g sugar, 120g water, 6g yeast)
2
The chopsticks are mixed, wet, so long as they don't have dry powder in them
3
Putting it on the side and fermenting it with holes in it
4
powder for the main noodles (210 g for high-weed powder, 90 g for low-weather powder, 96 g for sugar, 24 g for milk powder, 7g for salt, 72g for butter, 54g for water, 90g for eggs) sifted into the tub with sugar
5
Add fermentation and all the weights of eggs, and then adjust the doses of water for the saloon
6
Slipped and smoothed and added to the softened butter
7
It fermented twice as big as the warmth after rubbing out the smooth face
8
small agent split into 100 g after exhaust
9
A long strip
10
Let's fold
11
A few laps and stuff it in the ring
12
Put it in the oven for the final fermentation, then put it in the pre-heated oven, up and down the middle of the fire, 175 degrees, 30 minutes or so