Old bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 165g
- low-gluten flour 35g
- milk 130g
- milk powder 10g
- egg liquid 20g
- namely fermentation mother 2g
- fine sugar 35g
- salt 1g
- butter 10g
- sweetening
- baking
- ten minutes
- ordinary
Steps for Old bread
1
All materials except butter are in the basin ( yeast avoid contact with salt, salt inhibits yeast activity)2
Scratch all materials into the extension phase (slower than sticky hands) and add butter to continue smoothing, smoothing to the face, and fermenting in seals throughout the basin。3
Fermentation is about 2 - 2.5 times larger, and exhausts are removed。4
It is divided into eight equals, rubbed into small circles, covered with protective film, and loosed for 20 minutes, with the cold extending for an appropriate period。5
When it's loose, take a noodle and make it a little elliptical。6
Just roll it up again and repeat it all over again。7
The fermentation is about twice as large, the surface is brushed with egg fluid and the preheat oven is about 180 degrees baked for 20 minutes。