Old bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200 grams
- qingshui 160 grams
- yeast 4 grams
- white granulated sugar 15 grams
- high-gluten flour 170 grams
- low-gluten flour 50 grams
- milk powder 30 grams
- egg liquid 60 grams
- yogurt 50 grams
- salt 5 grams
- butter 45 grams
- sweet fragrance
- roast
- an hour
- simple
Steps for Old bread
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Completed Chart
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Methods of production: Making old noodles, making bread with old ones softer, while also prolonging bread ageing. Combining all materials from the old section into clusters will allow for 12-36 hours of cold storage of the protective film. In the summer, the refrigerator freezes, ferments, ferments, and removes the dough to see the rich beehive tissue. All the material in the noodle section (except butter) is poured into the wash basin, the old face is torn into small pieces and then mixed into a noodle。
3
The noodles are so thick that they can be pulled out of the film that they can be added to the softened butter, 5 grams of salt of the early room, they can be removed from the mural, and then they can be organized to cover them, and they can wake up to twice the size。
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When the dough wakes up, the finger is covered with dry flour and a hole is inserted on the flour, and the face is either convulsed or collapsed, and then put it on the mat, press pressure and drain, split it into nine equally large pieces, covering each formulation with a flavour of 15 minutes, and then a reunify, and then a reunification。
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All done. Two wakes twice as big。
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A coat of egg fluid on the surface。
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The oven is preheated, up and down for 25 minutes。
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It's done, it's done, it's done。
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After the cooling, tearing up Dorace。
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Completed Chart
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Completed Chart
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Completed Chart