Vegetable oil version of old-fashioned bread

2024-06-26 19:00:02  Views 2 Comments 0

Ingredients

High-gluten flour ( 350g )
White sugar ( 100g )
Egg liquid ( 100g )
Water ( 70g )
Corn oil ( 30g )
Salt ( 2 grams )
High sugar resistant yeast ( 4g )
Brush the surface with egg wash ( appropriate amount )

Vegetable oil version of old-fashioned bread

  • Vegetable oil Illustration of how to make old-fashioned bread 1

    1.Prepare the required ingredients.

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    2. Put all the ingredients into the bread machine except salt, and start the kneading program for 15 minutes about.

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    3. When the flour forms a ball, add salt and continue the kneading process for 30 minutes.about.

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    4. Knead until the dough expands and you can easily pull out the thin and elastic glove film state.

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    5. Take out the dough and tidy it up, and brush the cutting board with an appropriate amount of vegetable oil to prevent sticking.

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    6. Divide the dough into nine equal parts, roll them into rounds, cover with plastic wrap and let rest for about ten minutes.

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    7.Take a small, relaxed dough and roll it into a shape of beef tongue.

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    8.Press one side of the dough thinly and roll it up from the other end, as shown in the picture.
    The rest of the dough is also made in sequence.

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    9. Knead the dough slightly.The length is about 30cm.

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    10. Cross the two ends of the dough as shown in the picture.One end is slightly longer.

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    11.Use the slightly longer end of the dough to wrap around the bottom dough.

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    12. Then wrap the second circle, as shown in the picture.

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    13. Connect the two connectors together and pinch them tightly.

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    14.Press the joints of the dough flat and pinch tightly.

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    15. Turn the dough over to get a flower-shaped bread embryo.

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    16. Brush a layer of vegetable oil on a 22cm square baking pan to prevent sticking, and put the done Arrange the bread one after another, leaving a small distance between each one.

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    17.Put the bread into the oven and turn on the fermentation mode at 36° for about an hour.Place a bowl of warm water in the oven to maintain humidity.

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    18. The dough is fermented until it is about twice the original size.Dip your fingers in flour and gently press the dough slowly.Just let it rebound slowly and lightly brush a layer of egg wash on the surface of the dough.

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    19. Place in the middle shelf of the preheated oven and cook at 160° for about 30 minutes Left and right, if the middle coat is too dark, remember to cover it with tin foil.

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    20. After the mold is released from the oven, lightly shake it and let it cool to room temperature before demoulding.

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    21.The soft and silky old-fashioned bread is ready!

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    22. Soft and multi-layered with a sweet taste.

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    23.Picture of the finished product.

Tips

1.Flour has different dryness and humidity, and different water absorption.The water consumption can be increased or decreased as appropriate.
2.Adjust the temperature and baking time according to your own oven.
3.Seal and store.

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