Old bread
By VicentaLakin
In spite of the fact that nine cold days have passed, high school students have not yet been on vacation, so what they eat in the morning has been a major event. It's only in the morning that this kid can eat at home, and at lunch, only at the school canteen. Long story short, you follow me to make bread
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- eggs 55 grams
- butter 25 grams
- sugar-tolerant dry yeast 3 grams
- cold water 140 grams
- fine sugar 30 grams
Steps for Old bread
1
The main materials are ready: 250 grams of high-weather flour, 50 grams of low-weather flour, 3 grams of high-weather yeast, 55 grams of eggs, 140 grams of cool water, 30 grams of fine sugar and 25 grams of butter; and the chef's machine that I use to rub my face with other tools or hands, depending on my circumstances。
2
All materials except butter are placed in the scavengers, which are combined with razors, then smoother ones with a cook ' s machine for about eight minutes, when they pull out the thicker film。
3
The butter was added to the noodles, which were fully mixed into the noodles at low speed, before being diverted to high speed。
4
For about 10 minutes, the noodles are thin and glitter and do not stick to the pellets, stop the machine, pull a piece of the face, pull out a transparent and flexible film; the face rub ends。
5
Noodles are rounded and placed in a basin, protected film is used for basic fermentation in warm and humid areas; I use fermenters at 28 degrees and 60 degrees of humidity for approximately 3.5 hours。
6
The noodles are twice as big, the palms of the palms are soaring, the fingers of flour are poking a hole in the top of the dough, they don't collapse, they don't shrink, and they ferment。
7
The noodles fell on the mats, slashed a few lower exhausts and said that they were divided into eight equals, were rounded and covered with a laxity of about 20 minutes, and that the finger would be fined by the pressure band。
8
The face of the face is up, oxen-like, about 20 centimetres long, flipped over, and the pretty face was covered with a rubbing cushion, so that the surface was smooth after the roll。
9
Eight noodles were processed sequentially and rolled back into the eight-storey model。
10
Bread rolls are fermented twice in warm and wet places, and I am placed in fermentation boxes at a temperature of 34 degrees and humidity of 70 hours for approximately an hour; they can also be used in ovens for fermentation, and if there is no fermentation program, close the oven doors and place a bowl of hot water in them。
11
The noodles are twice as large as the original hour, with a coat of egg fluid on the surface and a small amount of raw white sesame; the oven is preheated at 200 degrees。
12
BRINGING BREAD INTO THE MIDDLE OF A PRE-HEATED OVEN WITH 180 DEGREES OF FIRE, 200 DEGREES OF FIRE, 18 MINUTES; TEMPERATURE AND TIME ADJUSTED TO THE ACTUAL SITUATION IN THE OVEN AND THE DEGREE OF COLOUR AND TASTE THAT YOU LIKE; MY CASS 750A OVEN IS HOT ENOUGH TO BE ABLE TO BAKE FOR 15 MINUTES。
13
When the bread is baked, it is immediately demoulded and can be stored in a bag, either directly ate or made as a burger when the hanger is dry to the temperature of the hand。Old bread Make Tips
If there are no crumbs, they will be rolled directly into a sphere and made into a round burger. 2. The timing and temperature of the bakery will be adjusted by the actual situation of the oven, the size of the oven, and the presence of molds。