1. Weigh the ingredients used, weigh the brown sugar, salt and water directly together, and stir until completely melted. Cut the red dates into small dices in advance.
2. All the materials except the red dates are poured into the pot of the cook machine in the order of liquid first and solid, and the old noodles are torn into small pieces and put into the pot together.
3. Start the kneading program of the chef machine and knead until the dough reaches the expansion stage.
4. Next, add diced red dates and continue to knead until they are evenly mixed.
5. Take the kneaded dough out and put it in a fresh-keeping bowl, and ferment at room temperature 25-28 degrees. (When the weather is hot, put it in the refrigerator for fermentation, when the weather is cold, put it in the fermentation tank or use the fermentation function of the oven for basic fermentation)
6. When fermented to double the size, dip your fingers in dry flour and poke a small hole in the dough. The hole is slightly retracted into the belly button, and the fermentation is complete.
7. Take out and tap lightly to exhaust the gas.
8. Divide into four equal parts.
9. Round and relax for 10 minutes.
10. Roll the loose dough into a beef tongue shape.
11. 11. Roll up from bottom to top, pinch the place where the mouth is closed tightly.
12. Place them into a baking tray with a space between the openings and put them in the oven for secondary fermentation. The temperature is 35 degrees, the humidity is 70%, and the fermentation is about 30 minutes.
13. Ferment to 1.5 times the size, press the dough lightly with your fingers, it will rebound, leaving a slight indentation state.
14. Sift a thin layer of bread flour through a flour sieve, and cut the bag.
15. Preheat the oven to 150 degrees from the upper and lower fire, put it in the baking tray and bake for 25 minutes on the middle and lower floors.
16. Finished picture
17. Finished picture
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19. Finished picture
Tips:How to make old noodles: mix 100 grams of bread flour (all-purpose flour), 64 grams of water, 1 gram of dry yeast, and 2 grams of salt to form a dough, ferment at room temperature for one hour, then put it in the refrigerator and ferment for 15-17 hours (knead in summer) After forming a dough, put it in the refrigerator and ferment directly). When using the old noodles, weigh out the number of grams to be used and return to room temperature. Divide the unused noodles into 50 g pieces and put them in the refrigerator for storage. It must be used up within one month.
