My First Work-learn to Make Old Bread
1.
Dry yeast powder 3g, white sugar 12g.
2.
35g butter, 12g milk powder
3.
150g of high-gluten flour, 12g of white sugar, 3g of dry yeast powder, 120g of milk, and 120g of water. The above ingredients are mixed together and fermented for nearly two hours.
4.
Add all the ingredients of the main dough (except the butter) to the fermented starter and mix together, 150g high-gluten flour, 40g sugar, 3g salt, 1 whole egg, 12g milk powder, 30g water.
5.
The soft and good dough waiting for the second fermentation. Because there is no practical experience in making bread for the first time, I can only do it according to the recipe. I found that the dough together was too thin and could not be kneaded together. It was particularly touched and helpless. I added some thin noodles and continued to knead,,, I was very worried that this bread was going to soak in the soup, I added nearly 40g of thin noodles, according to the recipe changed, I don’t know if I can make that taste of bread? Let love leave it to fate. So I was kneading and beating. I was so tired that it took more than half an hour to barely form and pull out a thicker film. Then I added butter to continue rubbing and beating until it was fully expanded. (I accidentally deleted that picture)
6.
After more than two hours of fermentation, the noodles between me and I finally fermented. I was very excited. I was worried that the dough had risen more than 2.5 times and I was worried about it.
7.
I forgot to use my fingers to dip dry flour into the middle to test the degree of fermentation as stated in the recipe. After I was excited, I scratched the surface of the hair and left a few fingerprints, and then I remembered that it should be. The action made. In fact, the middle finger print was made up later!
8.
Take out the dough in the bowl to expel the air, then pull it into six doses of the same size, rub the doses into a long strip, and then pinch the two ends together.
9.
Roll the kneaded noodles together like a twist
10.
Tuck the two ends of the rolled noodles underneath and wind it up from the middle.
11.
The finished bread dough.
12.
Place the finished bread dough in a baking tray lined with tin foil. Haha, since I am not a veteran, the bread doughs made are of different shapes, so I covered them with plastic wrap and waited for them to ferment again.
13.
Covered with plastic wrap, in order to maintain the humidity and temperature for the next proofing for about 20 minutes, it will be OK when the volume grows up, put the proofed bread into the oven, and heat the middle layer up and down to 180 degrees, 30 minutes, copy to For about 20 minutes, take out the butter that has melted at room temperature and brush it on the bread with a brush, cover it with tin foil, and put it in the oven to continue baking
14.
The golden, sweet old bread is out, and my debut is a success!
15.
Show it off quickly, show it off, and take a photo.
16.
Eating the old bread that I made by myself, I remembered that when I was young, I missed the taste. Sweet and slightly sour is really beautiful.
Tips:
When baking, pay attention to the temperature in the oven, and don't overheat. Cover with tin foil.
