Old fashioned bread(lao shi mian bao )

Old fashioned bread

Introduction:

Production steps:

Step 1: the material in the main material is yeast head material, mixed evenly, fermented in a warm place.

Step 2: the surface is honeycomb, about 1.5 hours.

Step 3: using the post oil method, mix the yeast head and the main dough material to the expansion stage.

Step 4: double the size.

Step 5: exhaust, divide into 6 parts, rub into short and long strips.

Step 6: without relaxation, roll the dough into a strip about 1m long, as shown in the figure. (can be operated with a small amount of hand powder)

Step 7: hold the joint with your left hand, hold the end of the dough with your right hand and turn it up 4 times.

Step 8: put five petals into the ring at the joint.

Step 9: put into the baking tray.

Step 10: double the final size.

Step 11: 175 degrees for half an hour, adjust the temperature according to your oven.

Step 12: make plain noodles.

Step 13: brush with melted butter while it's hot.

Materials required:

High flour: 210g

Low powder: 90g

Fine granulated sugar: 24g

Yeast: 6 g

Water: 240g

Melt butter: right amount

Salt: 1 1 / 2 teaspoon

Milk powder: 24g

Egg liquid: 90g

Butter: 72g

Note: 1. My baking plate is 28x232. It's not a non stick baking plate, but a layer of melted butter. 3. If the dough is too sticky, use a small amount of hand powder.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lao Shi Mian Bao