The hand tore the old bread

By VicentaLakin

The hand tore the old bread
And I don't know when nostalgia became fashion, retrospects, costumes, nostalgia films, songs, suddenly warmed up, and gave me the elegant name of the “classic”, nostalgia, and the classics, which, in my view, were decades of retrospect. Now that the wind is blowing again into the food coop, traditional foods are starting to go on the streets, and it is only after years of baptism that the food tastes all the more. As a result, street popsicles and old bakeries become new to people all night. Is it really amazing that the hand tore the old bakery has taken over the streets like a spring after the rain, and that even those who buy it outside the store have lined up dragons? I got a taste of it with the wind, but there's really nothing special about it, except the smell of greasy vegetable butter. Let's do it on our own. It's good stuff at least. It's good for taste. Share a hand-to-hand hand-to-hand to tear old bread without the butter-covered blankets, with a small amount of good heat, and hand-to-hand torns

Recipe Recommendations

  • Jinxiang high-gluten flour 200 grams
  • salt 2 grams
  • whole egg liquid 75 grams
  • unsalted butter 12 grams
  • soft white sugar 25 grams
  • milk 65 grams
  • sugar-tolerant yeast 4 grams
  • melt butter 15 grams

Steps for The hand tore the old bread

  • Make The hand tore the old bread step 0
    1
    The later oil process rubbed the noodle to the full stage that would remove the film。
  • Make The hand tore the old bread step 1
    2
    Put the noodles in the container and put them in warm and wet areas for basic fermentation (I use fermenters for an hour)。
  • 3
    The pasta fermented to 2.5 times the original。
  • 4
    The surface group is pumped by pressure, divided into eight equals and covered with flavour flavour for 15 minutes。
  • 5
    All the noodles are elliptical and the surface is painted with melted butter。
  • 6
    Four sets of folds were added up, with a slightly unwinded cane, which was twice as large as it had been before it had been removed。
  • 7
    Scroll in length。
  • 8
    Cut off two head first and split the remainder into five equals (or four equals, according to personal preference, the final fermentation of the four equivalents will be higher)。
  • 9
    The cut points up to the 8-inch circle。
  • 10
    Second fermentation (I use fermenters for 40 minutes) in warm and wet areas, which is 1.5 times larger and baked. Baking time and temperature are for reference purposes only. The oven is preheated, 180 degrees upper and lower, 20 minutes lower。
  • 11
    When it's done, it's ready to melt butter while it's hot。
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