The original Maishanqi brain residual powder! This simple yet charming, fragrant Earl Grey blends with sweet raisins for a light and palatable taste. This formula was changed from the original Mai Shanqiu master Fu Lin Yu Yu, adding the old noodles as a secret to keep soft and moist. I use a 1:1 natural yeast, and the old noodles can also be fermented in advance by mixing 100g of water with 1g of yeast and 100g of flour. Other original Maijia bread can be seen https://www.xiachufang.com/recipe_list/101680685/
Cook with Earl Grey tea bag and 100g water, let cool. A total of 140g of water when used.
The old dough material mix is available after 15 hours of fermentation in the refrigerator. The old noodles are mixed with the dough material and spread to the expansion. Add raisins and mix in a few times.
At 25-27 degrees, cover the plastic wrap and ferment it to twice as much as about one hour. The finger presses the dough hole and does not collapse and does not retract.
Remove the dough completely (with hand powder) and gently flatten the air. Split the circle. (Do not use a rolling pin) about four points on average.
Intermediate fermentation for 30 minutes (cover plastic wrap). Rolling round, put the baking sheet cover plastic film to double the fermentation at about 35 degrees, the finger poke will slowly rebound, about an hour.
Preheat the oven on fire 220 under fire 180 (up and down 200 degrees). Sprinkle the surface of the dough, use a blade to cut a few radial lines. Put it in a preheated oven and spray it for 20 minutes.