It's an old Maxine bread
By VicentaLakin
This is the most popular bread in my family, formulated by the Internet baker, Love and Freedom. It was said that the authentic formula would take 5,000 oceans to get it, and it was hard to find out about the teachers of Love and Freedom. Although I still don't know why it's called "old," it's really delicious. Of course, it's the same thing. The good stuff's not healthy. The bread's a little oily. What do we do? I made a slight change: first, to replace water with milk, so the bread is softer and the milk is full; and second, to replace the whole wheat flour with some of the low-weasel flour, to balance the high-oiled sugar and make the bread more nutritious. A sense of guilt can also be alleviated. So it's called "Max."。
Recipe Recommendations
- high-gluten flour 250g
- whole wheat flour 50g
- fine sugar 24g
- yeast powder 6G
- milk 300g
- salt 1.5 small spoon
- whole egg 90g
- main material
- unsalted butter
- sweetening
- roast
- several hours
- ordinary
Steps for It's an old Maxine bread
1
Balancing flour and sugar from the main product
2
Milk heats up to about 30°C and is added to yeast powder, evenly mixed and static for five minutes
3
Pour yeast milk into flour and mix it upside down
4
(a) Combination into thin pasta, fermentation with a protective film and room temperature
5
How about that? No
6
To that extent, the pasta grows to the highest level and begins to collapse。
7
(b) All materials in the mix except butter, not once in the milk, with a little adjustment to the hardness of the noodles, and beginning to rub the face
8
(a) Scrambling to the noodle bands, (e.g. ) maintaining the level of the noodle bands, adding softened butter and continuing to rub their faces
9
If you're able to pull out the film, the full expansion, the noodle is ready
10
Rolling the dough, fermenting it in the basin, fermenting it to 2-2.5 times the size, poking a hole from the top with the finger of flour, not convulsing, not falling the dough (e.g., fermenting)
11
(b) Extortion of the face group, divided into nine equals, and immediate development strips
12
(b) the length of each noodle is about 60 cm
13
from the middle
14
Wrote the plumes from one side away, counting: one, two, three, four, four
15
Put the right in the left hole
16
A little bit. Five petals
17
When it's all ready, put it in the oven and brush it early
18
The final fermentation, I put the oven in the oven, a bowl of hot water at the bottom, and fermented to 2-2.5 times the size (as illustrated)
19
The oven, preheated at 180°C, is baked for about 30 to 35 minutes until the surface is yellow. Upon release, a layer of melted butter was painted。It's an old Maxine bread Make Tips
1. Whether it is the first proof or the final proof, rely on the state rather than the time; different temperatures, humidity, and other factors will affect fermentation time.
2. For the final proof, you can use the oven with a bowl of boiling water, or proof at room temperature. If proofing at room temperature, cover with plastic wrap or a plastic bag. I think room temperature proofing is better, as it produces a finer bread crumb.
3. You can also brush the bread with a layer of egg wash before baking, so you won't need to brush it with butter after it comes out. However, brushing with butter makes the color more beautiful and the bread more appetizing