Classic old bread(jing dian de lao shi mian bao )

Classic old bread

Introduction:

"During the making of this kind of bread, there were all kinds of situations. The two treasures made me go round and round. During this period, I forgot to take some pictures of the process. In the end, I didn't enjoy taking pictures of the finished product. My mobile phone ran out of power. My God..."

Production steps:

Step 1: put the material into a container, stir it evenly, cover it with plastic film and ferment it in a warm and humid place until the surface is covered with bubbles and the dough becomes sour.

Step 2: mix the fermented material 1 and material 2 (except water) together, stir, increase the amount of water according to the dough humidity, until the dough is smooth and reaches the expansion state, and ferment to twice the size in a warm place.

Step 3: the fermented dough, exhaust, divide into 6 parts, round, relax for 15 minutes, reshape (forget to take pictures)_ &Place the dough on a buttered plate (anti staining) and put it in a warm place for final fermentation.

Step 4: put the fermented dough into the preheated oven, 180 degrees, heat up and down, middle and lower layers, about 22 minutes. When the bread comes out of the oven, spread a layer of melted butter on it to make it bright and fragrant!

Step 5: the finished product is very soft, thin as Chan Wing's drawing, very loving^

Materials required:

High flour: 175g

Low powder: 75

Yeast: 5g

Water: 200g

Sugar: 20g

Salt: 5g

Milk powder: 20g

Eggs: 75g

Butter: 45g

Custard powder: 5g

Note: if the strength of high powder is general, there is no need to add so much low powder. The low powder in material 2 can be replaced by high powder.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jing Dian De Lao Shi Mian Bao