The old bread is still sweet and soft without adding sugar. It is not hard even after being stored for 3 days. It tastes like childhood!
- 165g high-gluten flour
- 25g milk powder
- 4 eggs
- 30g honey
- 110g water
- 6g fresh yeast
- 50g butter
- 385g high-gluten flour (also called bread flour)
- 175g water
- 90g honey
- 12g fresh yeast
- First, let’s make the medium-sized dough: put the fresh yeast into the water and melt the ingredients required for the medium-sized part, then pour in the high-gluten dough and honey water, mix them together, and knead them into a smooth dough. That’s it, no need to knead out the glove film.
- Ferment the kneaded dough (the fermentation reference temperature is 28 degrees, and the time is 90 minutes). Ferment it until it is about twice the size of the original dough. Pull it apart to form a uniform honeycomb shape inside.
- Cut the fermented medium-sized dough into small pieces, and mix them with all the ingredients of the main dough (except butter).
- Knead all the above-mentioned ingredients mixed together first and you can pull out a large film with your hands. However, the mask is a little thick and not strong at this time and is easy to break. In this state, you can add softened butter and continue kneading. , knead it into a dough and stretch it out with your hands. The dough will be very thin, very tough and not easy to break. Prick it and the edge of the hole will be very smooth and not jagged. This is what is called in making bread. “Glove film”, so that the dough is kneaded. If possible, you can test the temperature of the kneaded dough. The dough temperature is best controlled at 24-26 degrees.
- Arrange the kneaded dough and start fermentation (reference fermentation temperature is 28 degrees, time is 30 minutes), ferment until it is about 1.5 times the size of the original dough.
- Divide the fermented dough into 12 equal parts (I put them in separate sealed boxes, ignoring the quantity for taking pictures). Each dough is about 90 grams. Roll it into a round shape and let it rise for 20 minutes.
- Take the proofed dough and roll it into a rectangle.
- Roll the rolled out rectangular dough piece from one end to the other, pinch the edge tightly, and knead it slightly.
- Make all 12 pieces of dough as mentioned above, and let them proof for 15-20 minutes.
- Take the risen dough roll and continue to roll it into a long and thin strip, about 40CM in length.
- Fold the rolled slender strip in half and twist it a few times.
- Stuff the bottom end into the folded part, so that a bread dough is ready.
- Twist all the dough rolls in turn, stuff them into the folded openings, and place them in the baking pan one by one (the size of the baking pan is 28*28).
- Ferment the prepared bread embryo again (the fermentation reference temperature is 37 degrees and the humidity is 80)
- Preheat the oven in advance, set the temperature to 150 degrees and the time to 30 minutes, then start baking.
- After baking, place it on the baking sheet and shake it directly to remove the heat inside.
- Then unmold it while it’s still hot, put it on a drying net and let it cool down.