Old Bread
1.
Prepare a piece of old leaven.
2.
The raisins are soaked in advance.
3.
The old leaven is torn into small pieces by hand, and put into the bread machine with flour, sugar and salt.
4.
Add milk and knead into a smooth dough.
5.
Add butter and knead again smoothly.
6.
Take out the dough halfway and beat it with your hands until the glove film can be taken out.
7.
Beautiful glove film.
8.
Add edible alkali and knead well to remove the sour taste, because it is made of old noodles for a long fermentation time, in order to shorten the fermentation time, continue to put it back into the bread machine to ferment.
9.
The dough will rise to twice its size, just poke a hole with your hand without shrinking.
10.
Take out the dough to exhaust.
11.
Divide the dough into a small amount of 80 grams and let it stand for 10 minutes.
12.
Knead well, roll into an oval shape, and spread with raisins.
13.
Roll up.
14.
π.
15.
Put it in the mold.
16.
Put it in the oven to ferment for another hour, without turning on the oven, put a bowl of 100 degrees hot water at the bottom to maintain the temperature and humidity. This is fermented dough.
17.
Brush with whole egg liquid.
18.
Put it in the oven and bake at 180 degrees for 25 minutes.
19.
Let cool.
20.
All right.
21.
Soft and delicious.
22.
not bad.
Tips:
Because I use the old noodles, the fermentation time needs to be extended. The first time I used the bread machine to ferment, I started the noodle program twice, and I paid attention to the proper adjustment of the degree of fermentation of the dough.
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