Old Chinese hand tore kit
By VicentaLakin
Bread that likes Chinese way, because of its relatively slowness, its good taste, its high tortuousness, its soft tissue, and the square is of the Statue of Liberty -- old bread, except for a slight change in the form of low-temperature fermentation and later bread。
Recipe Recommendations
- fine sugar 96g
- Jin Xiang Gao Fen 210g
- low powder 90g
- egg liquid 90g
- water 42g
- butter
- salt 7g
- milk powder 24g
- High-activity dry yeast powder 6G
- sweetening
- roast
- several days
- ordinary
Steps for Old Chinese hand tore kit
1
The Chinese pasta material was placed in the bakery following the method of liquid and powdered powder, and a meta-program was initiated。
2
A good Chinese pasta wraps it up with a membrane to freeze the fridge for one night。
3
Take off the fermented Chinese。
4
Material from the main flour, other than butter, is placed in a bakery and is torn into small pieces. Start a face-to-face program。
5
When the bread machine removes the thicker filament, the butter is put in and the noodle function continues。
6
The fermentation is 2.5 times larger after the fermentation phase after the extension of the butter-added noodles。
7
The fermented pasta is removed from the bubble and divided into six equals, with 10 minutes of sequestered cover (which is yellower in light at night)。
8
The sequestered noodles take an elliptical shape that grows with a roller stick。
9
The sides of about one third are stacked to the middle and the door is tightened. Six noodles are done in order。
10
And then the folded noodles are rounded up。
11
Then one head is fixed, and two pieces are folded。
12
Six noodles were prepared in order and were placed in the oven awaiting a second fermentation。
13
After a second fermentation, the oven is preheated for 10 minutes and the upper middle fire is about 170 degrees and 30 minutes. The melted butter is on the surface when it comes out of the oven。
14
The finished chart。
15
The finished chart。
16
The finished chart。
17
The finished chart。
18
The finished chart。Old Chinese hand tore kit Make Tips
The water absorption of flour varies. If the dough is a bit sticky after the first fermentation, you can sprinkle some low-gluten flour on the work surface and on the dough to prevent sticking. Oven temperatures vary by brand, so please adjust the temperature and time based on your actual oven performance and the browning of the bread.