Old bread
By VicentaLakin
It's been a long time since I've made bread, my hands itch, and I'll have a classic old bread. The tissue is so soft, it doesn't get tired of plain taste
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 100g
- water 240g
- yeast 6G
- sugar 25g
- salt 8g
- milk powder 25g
- butter 70g
- eggs of 2
- sweetening
- roast
- several hours
- ordinary
Steps for Old bread
1
First fermentation: Equalize all materials
2
Covered with a fermented membrane to the inside. About half an hour
3
Main Panel (except butter) + yeast, after extension
4
Add softened butter and continue to rub it to the full extent that it pulls out of the film。
5
Cover the film for half an hour
6
On average, the noodles are divided into 12 vents, rolled round and loose for five minutes。
7
Take a troupe and open it
8
Squeeze and squeeze
9
Long, fold, grab two heads with one hand and roll. Put the tail in the other hole
10
The fermentation is 1.5 times the size. The oven is preheated 180 degrees
11
Up and down 170 degrees, mid-level, about 30 minutes. We'll have to put on the tin paper when it's colored
12
A little melted butter out of the oven, a little defiling
13
Spray
14
Super delicate
15
So soft
16
Two in one breath
17
It's so long, Ruth. It tastes like a childOld bread Make Tips
One in the summer, it's hot and fermented very quickly, so watch out! 3. Each oven has a different temperature, adjusted appropriately, and the colour is seen to be filled with tin paper in time to avoid roasting。