Super Lassy's Chinese bread
By VicentaLakin
This bread is made of Chinese fermented pasta because there is no light cream in the family, so no light cream is used to replace liquids with milk. The bread is very watery and fermented, but it's very soft. It's not Chinese fermented bread, but it's good. It tastes like a layer of fermented cotton. It's still very fine after the slices. It's still very soft for three days
Recipe Recommendations
- high-gluten flour 350g
- milk 200g
- white sugar 10g
- protein
- yeast 2g
- milk powder 20g
- butter 40g
- salt 5g
- sweetening
- roast
- several hours
- simple
Steps for Super Lassy's Chinese bread
1
The material of the Chinese noodles is poured into the bread machine, except for the yeast, and the flour is dug in a small pit into the yeast, where the self-help and face function is activated for 20 minutes, after which it is sent to the dough for about an hour, and then placed in the freezer for about 15 hours. The fermentation was already twice as large as it was when the noodle was removed the next day, and if it was not fermented, it would be 2-2.5 times larger. Torn pieces of Chinese noodles were placed in bread drums, and the main flour material, except butter, was placed in bread drums separated from yeasts。
2
Post-oiling until the extension phase is followed by the addition of butter, which will continue until the end of the work on the bakery. Let the noodles relax in the barrel for 20 minutes。
3
It is taken out in three equal rolls for 10 minutes, then curled up into a cow tongue and then loosed for 10 minutes。
4
The second time, when the bull's tongue is turned, it rolls up for 10 minutes. The third time, three times, not two, the baked bread is very finely symmetrical。
5
• Placing in the bread drums, fermenting in the warmth until eight minutes is full, with an egg slurry on the surface. Bake, 40 minutes. Start
6
I'll finish the bake in 35 minutes。
7
It's done. It's better with hands torn
8
Look at the bread tissue. Very delicate
9
Thin and soft