Old-fashioned Bread (corn Oil Version)

by Red Bean Hass

4.6 (1)
Favorite
2

Difficulty

Easy

Time

30m

Serving

4

Originally, I just wanted to make a good old-fashioned bread, and then I packed everything up, and found that there was no high-gluten flour. I ran to the supermarket to buy it and made it. Then I found that there was no milk powder, and then I found that there was no butter... .
Simply used corn oil, brushed with egg liquid, and sprinkled with sesame seeds, to get a golden version of the old-fashioned bread.
It is particularly fragrant after being baked, and the drawing effect is also very good. It is super soft, and I can't help but eat one.
Fangzi is love and freedom, you must try it

Old-fashioned Bread (corn Oil Version)

1. Weigh the starter materials

2. Mix uniformly into a dough

3. Cover with plastic wrap and leave to ferment in a warm place for about two hours

4. Fluffy tissue

5. Weigh the main dough material

6. Mix well with starter

7. Knead to the expansion stage where a large piece of film can be pulled out

8. Put it in a pot and let it ferment in a warm and humid place to double its size

9. Just poke a hole with your hand without retracting or collapsing.

10. Exhaust and knead, evenly divide 16 parts

11. Take a dough and roll it into an oval shape

12. Roll up from left to right

13. All done, cover with plastic wrap and let it rest for 15 minutes

14. Take a loose piece of dough, knead it and fold it in half

15. Twist up

16. Tuck one end of the connector into the half-folded end

17. Put it all on the baking tray after it's done

18. Put it in a warm and humid place and ferment to double the size

19. Brush with whole egg mixture and sprinkle with white sesame seeds

20. Put it in the preheated oven, middle level, upper and lower heat, 120 degrees, about 30 minutes

21. Unimaginable softness~

22. Can't help but want to eat one

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