Yogurt Old Bread
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The starter is mixed together and fermented with a fresh-keeping bag.
2. The fermented starter is in a honeycomb shape when unplugged (this took more than 3 hours, and it was fermented in the refrigerator for 18 hours)
3. Mix the starter and the main dough except the butter.
4. Stir it smoothly, add butter and stir.
5. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing
6. Press and exhaust to divide into 9 parts, cover the fresh-keeping bag and relax for 15 minutes.
7. Take a dough and roll it into an oval shape with a rolling pin.
8. Fold the two sides toward the middle.
9. Fold it in half and pinch the joint tightly.
10. Cover it with a fresh-keeping bag to prevent it from drying out.
11. Rub into long strips.
12. Like twisting.
13. Connect end to end, with the tail passing through the head.
14. Cover the fresh-keeping bag and ferment for the second time.
15. Fermented dough. 30-35 minutes for the middle layer at 170°C (time and temperature are for reference only)
16. Bring a layer of melted butter out of the oven.
17. Brushed bread.
18. Appreciation of finished products~
19. Appreciation of finished products~
20. Appreciation of finished products~
21. The stirred dough can be cut into a small piece to pull out the non-breakable film, and the dough is arranged and fermented at one time, covered with a fresh-keeping bag.
