Old-fashioned Bread
1.
Put the raw materials for the starter into the bread bucket of the bread machine in the order of water, high-gluten flour, low-gluten flour, fine sugar, and yeast
2.
Start the dough dough program, my bread machine dough dough program takes 90 minutes, including kneading for 20 minutes and fermentation for 70 minutes
3.
This is the size of the dough waiting to be fermented after 20 minutes of kneading
4.
The machine fermentation is over after 70 minutes, the dough volume is more than 2 times larger after fermentation, the fermentation is just right, and the starter fermentation is completed
5.
Except for the butter, put the raw materials for the main dough directly on the yeast dough in the bread bucket
6.
Restart the dough making program, knead the dough for 15 minutes, the dough is smooth, press the stop button to stop
7.
Add butter, then re-select the dough program, the machine will automatically knead the dough for 20 minutes and then start the second fermentation
8.
This is the size of the dough before fermentation
9.
After 70 minutes of machine fermentation, the dough volume is more than 2 times larger. Dip your fingers with flour and gently press the surface of the dough. The finger marks will not recover immediately, nor will the air leak and collapse. The fermentation is just right and complete.
10.
Take out the dough, vent it and round it
11.
Divide into six equal parts
12.
Roll the dough into a long strip
13.
After folding in half, hold down the joints with your right hand
14.
Spin the noodles with the left hand for two weeks (I seem to spin too much)
15.
Put the right end on top of the left, leaving two fingers long, and then wrap the left end into the hollow in the middle
16.
Stuff the leftover leftover under the dough (I didn't do it well, I will be better if I practice more in the future)
17.
Put it into the baking dish, I use a non-stick baking dish without oiling (the baking dish size: bottom 21*25 cm, top 23*28 cm high 5 cm)
18.
Put it in the oven, select the fermentation program for three fermentations (put a bowl of boiling water in the lower layer of the oven, the fermentation will be faster)
19.
When the fermentation reached about 2 times, the fermentation was over (I used it for 1 hour). Brush egg liquid on the surface (10 grams of whole egg liquid is mixed with water in a ratio of 1:1, the consistency is just right)
20.
Preheat the oven to 180℃, lower the upper and lower heat, and bake for about 30 minutes
Tips:
1. Recipe and baking tray:
1. Starter: 210 grams of high-gluten flour, 90 grams of low-gluten flour, 24 grams of caster sugar, 6 grams of yeast, 240 grams of water
2. Main dough: 210 grams of high-gluten flour, 90 grams of low-gluten flour, 96 grams of caster sugar, 5 grams of salt, 24 grams of milk powder, 90 grams of eggs, 54 grams of water, 72 grams of butter
3. Surface decoration: 10 grams of whole egg liquid, 10 grams of water
4. Baking pan size: bottom 21*25 cm, top 23*28 cm high 5 cm
2. Tips;
1. The original prescription salt is 7.5 grams, I changed it to 5 grams, which feels suitable; the total sugar is 120 grams, which feels a bit sweet, and can be reduced appropriately.
2. Yuanfangzi starter was fermented in a basin, but I was lazy. I changed it to kneading and fermenting with a bread machine. The effect was not bad at all. With this method, it is very easy, not only does not need to change the fermentation container, but also avoids the waste of sticky noodles caused by the fermentation of the basin.
3. The original recipe is buttered after baking. It is brighter. Because the family doesn't like too much butter, it is changed to egg wash. Although the selling is slightly different, the oil is less.
4. Please adjust the temperature and time according to your own oven.
