It's a Chinese four-steal bread
By VicentaLakin
The Chinese way of making bread increases the amount of time it takes, and the chronic cold fermentation gives bread a unique fragrance, the shape of a braid, the colour of gold and fat, the beauty, the taste of the oven
Recipe Recommendations
- high-gluten flour 200g
- milk 150g
- yeast 2g
- whole egg liquid 45G
- white granulated sugar 40g
- salt 3g
- rice bran oil 15g
- sesame a little
- crumble a little
- sweetening
- baking
- a day
- ordinary
Steps for It's a Chinese four-steal bread
1
The Chinese materials can be mixed together in groups, covered with film, and placed in the fridge for about 17 hours at low temperatures。
2
The main noodle material is in the deep basin
3
The fermented Chinese pasta is torn together with the main pasta material (except oil)。
4
The lasagna can draw a thick membrane, add rice tar, continue to rub it to the lasagna, pull out a transparent membrane and end it。
5
Noodles are rounded, filmed and basic fermentation takes place in warm and wet areas. When the pasta was twice the size of the original, the finger-tiped flour pierced the top, did not collapse, did not shrink, and fermented successfully。
6
The noodles are removed, vented and weighed, divided into four equals and turpentine for five minutes。
7
Scratch the small noodles into a single bar with a single one, two, three, four numbers from the left to the right
8
One, two, three
9
One and three screw up a mahjong
10
Four over one and three
11
Renumber from left to right 1, 2, 3 and 4. Go on with the steps
12
We'll finish the braids. We'll close the interface
13
Move the big braids to the grill and re-ferment in warm and wet
14
When you're almost twice as big as you are, you'll have an egg fluid on your face
15
The souffle and sesame are then spilled into the middle of the pre-heated oven, 170 degrees of fire up and down for about 30 minutes。
16
The baked bread will cool on the grill
17
Gold and yellow, big bread
18
A close-up, beautiful
19
Slice
20
It's an obvious lace effectIt's a Chinese four-steal bread Make Tips
The sodium is made early and can be made more at a time, with the remaining frozen bags stored in cold, which can be produced a little earlier. Specific usage is 30 grams of sugar powder, 50 grams of low-banded flour, 5 grams of milk powder and 40 grams of salt-free butter. Butter does not need to be softened and all materials can be formed into particles together。