Middle-aged Old-fashioned Shredded Row Bag

Middle-aged Old-fashioned Shredded Row Bag

by Black cat sheriff kitchen

4.9 (1)
Favorite

Difficulty

Normal

Time

48h

Serving

2

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. "

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.

Middle-aged Old-fashioned Shredded Row Bag recipe

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

Middle-aged Old-fashioned Shredded Row Bag recipe

3. Take out the fermented middle seed.

Middle-aged Old-fashioned Shredded Row Bag recipe

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.

Middle-aged Old-fashioned Shredded Row Bag recipe

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

Middle-aged Old-fashioned Shredded Row Bag recipe

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.

Middle-aged Old-fashioned Shredded Row Bag recipe

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).

Middle-aged Old-fashioned Shredded Row Bag recipe

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

Middle-aged Old-fashioned Shredded Row Bag recipe

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.

Middle-aged Old-fashioned Shredded Row Bag recipe

10. Then round the folded dough into a strip.

Middle-aged Old-fashioned Shredded Row Bag recipe

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

Middle-aged Old-fashioned Shredded Row Bag recipe

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

Middle-aged Old-fashioned Shredded Row Bag recipe

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.

Middle-aged Old-fashioned Shredded Row Bag recipe

14. Finished picture.

Middle-aged Old-fashioned Shredded Row Bag recipe

15. Finished picture.

Middle-aged Old-fashioned Shredded Row Bag recipe

16. Finished picture.

Middle-aged Old-fashioned Shredded Row Bag recipe

17. Finished picture.

Middle-aged Old-fashioned Shredded Row Bag recipe

18. Finished picture.

Middle-aged Old-fashioned Shredded Row Bag recipe

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.

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