Shredded Old Bread

Name: Shredded Old Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Golden like high-gluten flour; 2g salt; 75g Whole egg liquid; 12g (for bread) Unsalted butter; 25g Soft white sugar; 65g milk; 4g High sugar tolerant yeast; 15g (for interlayer) Melted butter

by Espresso light mood

4.7 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

I don’t know when nostalgia has become a popular fashion.
Retro home decoration, clothing, nostalgic movies, songs, suddenly became hot,
And also gave an elegant name "Classic",
Nostalgia or classic,
In my opinion, it is the tossing of decades.

Now this wind has blown into the food circle again,
All kinds of traditional food have become popular on the streets,
For foodies,
The food that has gone through the baptism of the years is more memorable.
So, the small bean popsicles and old-fashioned scones on the streets of childhood...
Overnight inexplicably became the new favorite of people.

"The old shredded bakery" has sprung up the streets and alleys.
There are even long queues of people buying it outside the store.
Is it really so amazing?
I followed the trend and bought a taste,
Except for the strong pungent vegetable butter flavor, there is really nothing particularly memorable.

Do it yourself,
At least the best materials are used,
As for the taste, it is quite soft and delicious.
Share a quick version of torn old bread,
There is no need to wrap the quilt with butter, it is delicious and has low calories, and the tearing effect is also effective! "

Ingredients

200g Golden Like High-gluten Flour
2g Salt

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75g Whole Egg Liquid
12g (for bread) Unsalted Butter
25g Soft White Sugar

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65g Milk

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4g High Sugar Tolerant Yeast
15g (for interlayer) Melted Butter

Shredded Old Bread

1. The post-oil method knead the dough to the complete stage where the film can be pulled out.

2. Put the dough in a container and put it in a warm and humid place for basic fermentation (I use a fermentation tank for 1 hour).

3. The dough rises to 2.5 times its original size.

4. Take out the dough and press to exhaust, divide it into 8 equal parts, cover with plastic wrap and relax for 15 minutes.

5. Roll out all the dough into an oval shape and brush the surface with melted butter.

6. Stacked in groups of four, rolled out slightly with a rolling pin, the size is twice as large as before.

7. Roll into a roll by the long side.

8. First cut off the two ends, and the remaining part is divided into 5 equal parts (4 equal parts can also be used, according to personal preference, the final fermentation of 4 equal parts will be higher).

9. Put it into an 8-inch round mold with the incision facing up.

10. Put it in a warm and humid place for secondary fermentation (I use a fermentation tank, 40 minutes), to 1.5 times the original size, and bake. The baking time and temperature are for reference only, please adjust appropriately according to the temper of your own oven. Preheat the oven in advance, the upper and lower pipes are 180 degrees, the lower level, 20 minutes.