Middle-aged Old-fashioned Shredded Row Bag

Name: Middle-aged Old-fashioned Shredded Row Bag
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 96g Caster sugar; 210g Gold like a high fan; 90g Low powder; 90g Egg liquid; 42g water; 72g butter; 7g salt; 24g milk powder; 6g Highly active dry yeast powder

by Black cat sheriff kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

I like the bread made by the Chinese method, because the aging speed of the bread is slower than that of the direct method, and the taste is good, the degree of tearing is high, the texture is soft, and the recipe is the old-fashioned bread of the Statue of Liberty, but I use the low-temperature fermentation method when fermenting. Slight changes were made to the shaping of the bread in the later period. "

Ingredients

Middle-aged Old-fashioned Shredded Row Bag

1. The dough material of the middle kind is put into the bread machine according to the method of liquid first and then flour, and a dough mixing program is started.

2. Wrap the well-formed middle-species dough with plastic wrap and put it in the refrigerator overnight.

3. Take out the fermented middle seed.

4. Put the main dough materials except butter into the bread machine, and tear the middle seeds into small pieces. Start a dough-making program.

5. When the bread machine kneads the dough into a thicker film, put the butter in and continue to start the kneading function.

6. The dough with butter is kneaded to the expansion stage and then allowed to stand and ferment to 2.5 times the size of the original dough.

7. Take out the fermented dough, remove the large bubbles, divide it into six equal parts, cover it with plastic wrap and let it stand for 10 minutes (the color of the dough taken at night is yellower).

8. Take a dough after standing still and roll it into an oval shape with a rolling pin.

9. Stack about 1/3 of the sides on both sides in the middle, pinch tightly to close the mouth. Make 6 pieces of dough one by one.

10. Then round the folded dough into a strip.

11. Then fix one end and fold the two pieces of dough across.

12. Make 6 pieces of dough one by one, put them in the baking pan and wait for the dough to rise again.

13. After the second fermentation, preheat the oven for 10 minutes, with a medium and upper fire at 170 degrees for about 30 minutes. Brush the surface with melted butter after baking.

14. Finished picture.

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Tips:
Flour has different water absorption properties. The dough after the first fermentation is a little sticky. You can add some low-flour powder on the cutting board and sprinkle it on the dough to prevent stickiness. The oven temperature of each brand is different, please adjust the temperature and time according to the actual situation of your own oven and the color of the bread.