Ingredients
Flour 1 ( 200 grams ) | Yeast powder 1 ( 3g ) |
Milk 1 ( 180g ) | Sugar 1 ( 10g ) |
Salt 1 ( 2 grams ) | High-gluten flour 2 ( 300g ) | 2 eggs ( 1 ) | White sugar 2 ( 30 grams ) |
Salt 2 ( 2g ) | Butter 2 ( 20g span> ) |
Milk 2 ( 70g ) | Butter 2 ( 10 grams ) |
Egg wash (for brushing bread) ( Just brush it evenly ) |
How to make hand-torn bread
1.Mix all the ingredients marked 1 to make an old starter, ferment it into a nest shape and set aside.It rises very well.
2. Add all the materials marked 2 except butter to the proofed old starter Knead into dough.
3. At this time, I kneaded, tossed and kneaded for a total of one and a half hours.
4.Finally pulled out the membrane.
5.Knead the dough and let it double in size.
6. Once it is sent outside the basin, it will wake up.
7. Divide into multiple small doughs, knead them into a twist shape, close both ends and wear them from the top.taking shape.
8. Let it stretch and swell naturally for 40 minutes, brush it with egg wash and bake it.
9.170 degrees, bake for 10 minutes, pull out and brush with butter.
10. Bake for another 10 minutes and remove from the pan.
Tips
Knead the dough until it is smooth and non-sticky, and the dough has a filmy texture.Pull it out and brush it with butter once during the baking process.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
