The word "ancient taste" was originally a term in the Taiwanese food industry, but is now often regarded as a symbol of nostalgia
The most basic meaning of ancient taste is the taste of the past, and it is also something passed down from generation to generation. In the past, the food chemical industry was underdeveloped, and food practices were relatively simple. The original flavor of the food was maintained to the greatest extent possible with simple seasonings. Just like today's bread has no complicated modifications or too much seasoning, its natural and simple taste and light flour aroma are also endless aftertaste.
Guzaowei Bread
Steps for Guzaowei Bread
1
Make the yeast seed first: sieve the flour, add the sugar in the yeast seed to the high flour, dissolve the yeast in water, knead the yeast seed dough evenly, and place it in a warm place to ferment.
2
Fermentation of the yeast seeds is completed. (When the top of the dough is flush with both sides, and the center part is slightly sunken.)
3
Take out the leavened yeast seeds and tear them into small pieces. First mix them with the ingredients in the main flour and stir for a few times. Then add the flour in the main flour and stir into a dough. Add butter and stir until the gluten expands.
4
Round the stirred dough and place it in a warm place to ferment about twice the size.
5
Remove the fermented dough, turn it over, and place it in a bread bucket for about half an hour (this step is different from our usual handling of fermented dough).
6
The dough is ready again after half an hour.
7
Remove the exhaust gas and divide 60 grams each, round and cover with fresh film and relax for 10 minutes.
8
The relaxed dough is round again.
9
Place into a baking sheet and ferment in a warm and moist place.
10
Heat to twice the size and put into a preheated oven at 200 degrees for 20 minutes.Guzaowei Bread Make Tips
1. The water absorption rate of flour will be slightly different. When kneading, 10g of water will be left first and then adjusted. 2. Please adjust the oven temperature as appropriate. 3. Cover the bread skin with tinfoil after it is colored during baking to avoid too dark the skin color. 4. If the bread cannot be eaten at one time, place it in a food bag. If you eat it again, put it into the microwave together with the food bag and heat it for 20 seconds to restore its soft taste.