How to make hand-torn bread

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  1.Ingredients: 190 grams of high flour, 70 grams of low flour, 4 grams of yeast, 25 grams of sugar, 3 grams of salt, one egg, 100 grams of milk, 30 grams of vegetable oil added to the bread machine, 10 grams for brushing Oil

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  2.Except for 10 grams of vegetable oil, knead all the other ingredients together until smooth You don’t need to knead the dough to form a dough, but you need to knead it smooth

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  3.Forgot to say, Leave a little bit of egg liquid on the surface before brushing it.You can actually brush it without it, but the color will look more attractive if you brush it with egg liquid.Then continue, roll out the dough you just kneaded into a rectangle, take out the ten grams of vegetable oil left before, and brush it with an even layer

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  4.Then fold the dough into three folds

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  5.Cover the other side and fold it in three, no need to fold the quilt

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  6.Catch up Remove the air, continue to roll it out with a rolling pin, and then brush with vegetable oil for the second time

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  7.Then This time we fold the dough like a quilt

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  8. Then roll it out into a rectangle and brush the number.After three times of oiling, I almost ran out of oil

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  9. It’s the same as the first time., just 30% off, roll it out at the end

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  10. Roll out and cut into three strips

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  11.Then braid it like a braid, pinch the head and tail tightly

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  12.Then connect head to tail to make a ring, and place it in a 6-inch cake mold for fermentation

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  13.I fermented it in the oven, and it rose to almost full mold in one hour



14. Then brush the remaining egg liquid on the surface, and preheat the oven to 170 degrees

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  15. In the middle layer of the oven, heat up and down to 170 degrees for half an hour to 35 minutes.Finally, pay attention to the degree of coloring.When the desired color is achieved, Okay, it’s out