Old bread
By VicentaLakin
The difference between old bread and the bread that is now made is that it is fermented once more and takes more time than it takes, but it definitely smells worth waiting for. Old bread makes yeast, which is what we usually say in steamy loafs, and this step is quite similar to that of steamy lollipops, so old lollipops are the transitional products of buns and bread. The yeast is fermented first, not twice as big as it is in size, but in the inner tissue, with a beehive eye, a nice little hole, and then with it, the bread expands and becomes soft and flexible and sweet and delicious. If you say so, do you have a bit of a preference for old bread? If you miss it, if you forget it, come and try it. Old bread is really good。
Recipe Recommendations
- high-gluten flour 140 grams
- low-gluten flour 16 grams
- sugar 60 grams
- yeast 4 grams
- qingshui 160 grams
- whole wheat flour 20 grams
- egg liquid 60 grams
- water 36 grams
- salt 4 grams
- butter 28 grams
- milk powder 16 grams
- sweet fragrance
- baking
- several hours
- simple
Steps for Old bread
1
The fermented fermentation is then fermented in warm places, and the fermented fermented fermentation inside the fermented fermented internal tissues appear in a beehive。
2
After yeasting, add the rest of the food, be careful not to put sugar and salt together, separate the butter, then rub the face with a cook's machine, rub it in the face, then rub it in the butter, rub it in the full expansion phase, i.e., a glove membrane, and, of course, lower the requirements of the contours without making toast, just so long as the thin film can be pulled out。
3
Once again, the fermentation takes place twice as large as the pasta, and removes the noodles, divided into an average of 16 equals, with one weight of about 76 grams, presses each of the noodles to flat air, rolls round for another 10 minutes, and covers the face drying of the noodles with a flavour。
4
Take a noodle and grow a strip, and then roll it up slowly and form a long strip。
5
The left hand grabs the middle, the right hand grabs the two head and twists it like a mahjong flower, and the right hand grabs the two head through the middle of the left hand, forming a knot and, of course, rolling directly into the grill。
6
It's fermented twice as big。
7
The oven is preheated, it's on fire, it's 35 minutes in the middle of 175 degrees, and it's ready for butter once it's out。Old bread Make Tips
The yeast of the old bread is rare, so it's more sticky with the hand, so it's best to rub the face with a machine. When yeasts are added to the leftovers, be careful not to put sugar and salt together, to separate them, to put them behind the butter, or to make toast without a full expansion, as long as it is close to full expansion. 3. The plasticization of old bread does not have to be so twisted, and it is possible to roll directly. 4. The ovens are different for each individual, so the temperature and timing are adjusted to the condition of the ovens。