[old fashioned bread] - super soft and super shredded delicious bread(lao shi mian bao chao rou ruan chao la si de mei wei mian bao )

[old fashioned bread] - super soft and super shredded delicious bread

Introduction:

"After the new year, my mother came to live here for nearly a month, and I will go back to my hometown tomorrow. Mom likes to eat small snacks, biscuits, bread and so on, so she made some peach crisp for her mother a few days ago, and then decided to make a big bread. Materials: (suitable for 20 * 20cm square baking plate) yeast head: 140g high gluten flour, 60g low gluten flour, 16g sugar, 4G yeast, 160g water. Main dough: 160g high gluten flour, 60g low gluten flour, 64g sugar, 1 teaspoon salt, 16g milk powder, 60g eggs, Water 36g, butter 48g "

Production steps:

Step 1: put the starter material into a small pot

Step 2: mix well

Step 3: ferment at room temperature for half an hour, cover the fresh-keeping film, put it in the refrigerator and continue to ferment for 7-8 hours; take out the fermenting head, you can see that there are many bubbles on the surface

Step 4: open the skin to see the honeycomb like holes inside, and set aside

Step 5: put the main dough material except butter into the bread barrel, tear the yeast head into small pieces, and then start the kneading process of the bread maker

Step 6: after the dough is smooth and glutened, add butter and continue to stir

Step 7: until the dough reaches the expansion stage, the dough can stretch out a film

Step 8: put the dough in a warm place and ferment to about twice the size

Step 9: take out the dough and exhaust

Step 10: divide it into four parts and let it stand for a few minutes

Step 11: knead the dough into strips

Step 12: fold in half and rub several times in one direction

Step 13: roll into a twist

Step 14: plug one end into the hole at the other end

Step 15: place in a buttered baking pan

Step 16: place the baking tray in a warm and moist place for final fermentation

Step 17: after fermentation, put it in the bottom layer of the oven, heat it up and down at 180 degrees, and color it after about 10 minutes

Step 18: cover the foil and lower the temperature by 10 degrees, and continue to bake for 20 minutes

Step 19: melt a little liquid butter

Step 20: after the bread comes out of the oven, brush a layer of melted butter on the surface of the bread, and then store it in a sealed bag after it is cooled

Materials required:

High gluten flour: 160g

Low gluten flour: 60g

Fine granulated sugar: 64g

Milk powder: 16g

Salt: 1 tsp

Egg: 60g

Water: 36g

Butter: 48g

Yeast: 4G

Note: 1. When I started to prepare the starter, because it was already midnight, I had to put it in the refrigerator to let it refrigerate and ferment. It seems that the fermentation is not very sufficient, but fortunately, it has no great impact on the final product; normally, it should be allowed to ferment naturally until it bubbles on the surface and then falls back down; 2. When fermenting, the fermentation function of the oven can be used, and it can be used in the oven Put a baking tray full of water on the bottom layer, start the fermentation function of the oven, and put the dough on the grill on the top layer of the baking tray; 3. When shaping, sister liberty originally introduced that there was no need to leave it still, I forgot to do it according to the previous habit...

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lao Shi Mian Bao Chao Rou Ruan Chao La Si De Mei Wei Mian Bao