British Water Curtain Drawing Toast#one-time Kneading/one-time Fermentation#

Name: British Water Curtain Drawing Toast#one-time Kneading/one-time Fermentation#
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 2g salt; 4g yeast; 15g milk powder; 30g granulated sugar; 110g Plain Water; 250g Flour; 20g butter

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

#蛋美食# Water curtain drawing bread: It is a kind of bread made by rolling the dough, rearranging it, shaping and baking; the specific method: It is by rolling the dough that has been made and fermented once. The long exhaust method is to roll the dough into long slices, arrange the gluten in a uniform direction, and roll it up again to form a uniform water curtain-like structure of the dough. The baked bread product is torn out, and the bread structure is like a water curtain Generally, a layer of cloth has fine organization and no pores can be seen.
I usually like to make all kinds of toast bread. I have done it according to the conventional method. I have also tried different techniques such as the first oil method, the second oil method, the first salt method, the second salt method, and the one-time fermentation method. Toast is the first time I have come into contact with it; compared to other productions, I personally think this method is the easiest and fastest; to put it bluntly the so-called British water curtain drawing toast, I personally summarize: first oil method fool kneading dough, dough Bread that is fermented once (and does not need to be twice as large) and then shaped and baked~~~"

Ingredients

British Water Curtain Drawing Toast#one-time Kneading/one-time Fermentation#

1. Prepare all ingredients

2. Put salt, sugar, eggs and butter in the bread bucket

3. Then pour in the remaining ingredients one by one

4. Start the kneading program to extend the film, and the time varies for each bread machine

5. Take out the dough and knead it round and relax the cover film for 30 minutes

6. Divide 3 more equal parts

7. Take a portion of the dough and roll it into a tongue shape

8. Turn it over and thin the bottom end, then roll it up from top to bottom

9. Roll it up and put it in a toast box

10. Send to a humid place and ferment until 9 minutes full

11. After being covered, put it into the preheated oven. Lower level: upper heat: 145 degrees, lower heat: 170 degrees

12. Actually bake for 50 minutes

13. Take out the mold and open the upper cover

14. Quickly unmold to the grilled net

15. The drawing effect of the film is not bad, right?

Tips:
1. The kneading method of fool bread is used, all the ingredients are put into the kneading at one time, the effect is comparable to the post-oil method
2. When the dough is fermented: when the temperature is right, I usually don’t look at the time but the state
3. Baking temperature and time: it depends on the condition of your own dough and oven