Old bread(lao mian mian bao )

Old bread

Introduction:

"What is similar to the sourdough in the west is the old Chinese noodles. The essence of the old dough is to add the old dough from the last time into the new dough. When the new dough is finished, a small part of the old dough will be taken to become the old one next time. In this way, it will be passed on all the time... Like the sour starter, it is feasible to keep it for several decades or hundreds of years. Although the present yeast is fast and easy to get, the finished product is not as good as the old noodles. The latter has high gluten, good elasticity and light taste, but it has the special flavor of bread. When you break it off, you can see that it is well-organized and layered, and tastes more refined and greasy. When you make bread at home, you often want to try new tastes. So if you make steamed bread or a single kind of bread, just mix the old noodles into the new dough, and then leave a small portion in the new dough to make the old noodles for the next time, so as to continue... "

Production steps:

Step 1: mix the raw materials of fermentation head and stir them evenly.

Step 2: cover with plastic film and ferment at room temperature for more than 2 hours until the surface becomes honeycomb.. (or put it into the refrigerator to ferment for more than ten hours to the next day)

Step 3: mix the fermented head with all the ingredients of the main dough except butter.

Step 4: select the face work file and face.

Step 5: after 20 minutes, put in the butter and continue to knead the dough.

Step 6: ferment for the first time to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 7: the fermented dough is directly divided into equal parts without relaxation.

Step 8: flatten the dough, roll it into a flat oval shape with a rolling pin, roll the two sides in slightly from top to bottom, and rub them into long strips; fold and twist the dough in half, and then roll and shape the dough.

Step 9: put the shaped dough into the baking pan, and ferment until twice, about 35 minutes.

Step 10: put the shaped dough into the baking pan for final fermentation.

Step 11: fermentation to about 2 times, about 35 minutes.

Step 12: bake in the lower layer of 180 degree oven for about 30 minutes, brush a layer of melted butter immediately after coming out of the oven.

Materials required:

High gluten flour: 140g

Low gluten flour: 60g

Milk powder: 16g

Sugar: 64g

Salt: 1g

Egg: 60g

Water: 36ml

Butter: 48g

Sugar: 16g

Yeast: 4G

Precautions: 1. Old noodles are fermented dough. When making bread or steamed bread, you can leave some dough to make old noodles after the basic fermentation and before shaping, wrap them in fresh-keeping bags, keep them in the refrigerator freezer, thaw them before use, then tear them up and knead them together with other dough materials. If we only use the old noodles to ferment, the speed will be very slow, and we add the old noodles in the conventional fermentation method (that is: using yeast), it can speed up the fermentation speed, and make the texture of the pasta fine and mellow, better than the general fermentation products. The old noodles make a good natural additive in the noodles. The original formula of old noodles is different, so the taste of the finished bread will be different. 2. The moisture content in bread should be increased or decreased according to your actual operation, which is related to the flour you use. Different gluten degrees and water absorption are different. In addition, the moisture content of different eggs will be different, so do not add all the water in the recipe at one time, leave a small part of water, and increase or decrease according to the hardness of the dough.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lao Mian Mian Bao