Old bread(lao mian mian bao )

Old bread

Introduction:

Production steps:

Step 1: mix the starter (ingredients list) materials evenly, cover with wet cloth, and ferment in a warm place until it falls back (I ferment at 35-38 ℃ for about 2 hours)

Step 2: a good fermenting head with a lot of big bubbles. Pull it, and it's all wire drawing

Step 3: mix the main dough (main material) with other materials except butter, add the yeast head, and knead until the film comes out. Add the butter

Step 4: knead the elastic film (the film with smooth crevasse and strong toughness)

Step 5: beautiful film, pull a big one to have a look

Step 6: divide it into the required amount each time, put it in the fresh-keeping bag, put it in the warm bag, ferment it twice the size, open the mouth of the bag, press it by hand, and drain most of the gas. If it is not used for the time being, tie the mouth of the bag tightly and put it into the refrigerator for freezing

Step 7: after exhausting, roll it into a large piece, roll it up and cut it into the required size

Step 8: after shaping, ferment at 35 ~ 40 ℃ for 1.5 hours (put some water beside to keep the humidity)

Step 9: after the fermentation, spray water on the surface and bake at 175 ℃ for about 15 minutes

Step 10: cool the bread and cut it with a serrated knife

Step 11: Cream

Step 12: Sprinkle with honey beans

Materials required:

Huiyigao powder: 90g

Huiyi low powder: 60g

Sugar: 30g

Milk powder: 12g

Salt: 3G

1 egg + milk: 57g

Butter: 24g

High sugar tolerant yeast: 40g

Water: 135g

Note: bread made with old dough is very soft. Even at room temperature in winter, the sealed box is still very soft after a few days

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lao Mian Mian Bao