The plain taste of old bread is not too greasy. However, the plain old bread is not easy to do, and it is time-consuming and time-consuming to wake up. So today I want to share the labor-saving version of the old bread practice, change the original method of hand rubbing, and change the dough to the dough. Since there is no high-gluten powder at home, I tried to use ordinary flour and it was as successful.
First, mix the raw materials of the yeast dough, knead the dough, and knead until smooth.
The dough is placed in the pot and fermented. (It can be fermented at room temperature in summer and fermented in the oven in winter.) It is about 28 degrees at room temperature for three hours / fermented to twice as large as before, and the inside is honeycomb.
The main dough material is mixed with butter and then kneaded together with the yeast dough. - The traditional hand rubbing method will be a painful handkerchief at this time. Here you can apply the principle of the noodle pressing machine, pry the dough with a rolling pin, then fold it up, continue to open it, and repeat it until the dough is smooth. This saves time and effort compared to the face. Add the softened butter to the dough and continue to knead the noodles. After the dough is smooth, put it in a pot and ferment.
Fermentation is 2.5 times larger and does not rebound by hand. Take out the dough.
The dough was cut into 12 equal portions, approximately 90 g per serving. Round and then grow a little. Continue to wake up.
I will wake up for five minutes. Long, twist like a twist and then flip to hide the joint at the bottom. Neatly arranged in the baking tray.
Make the last proof, about half an hour to an hour.
The oven is baked at 180 degrees for about 20 minutes.
Put the cooking oil on the surface of the oven to keep the color moist.