Old-fashioned bread
Overview
Yesterday I went to the exhibition and met the ageless goddess Zhao Yazhi! ! ! I was only about five meters away. She really looked super young. She didn't look like she had to apply a thick layer of foundation to barely cover her wrinkles. She was so beautiful! Speaking of which, I think of an immortal legend in the bread world, but he chose a very old-fashioned name - old-fashioned bread. I ate it when I was a kid, and my mother also ate it when she was a kid. It’s still sold on the streets today. It’s really an ageless legend!
Tags
Ingredients
Steps
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Mix all the raw materials for yeast (240g high-gluten flour, 60g low-gluten flour, 24g sugar, 120g water, 6g yeast) and add water
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Use chopsticks to stir the dough into a dough, which is very wet. Just make sure that no dry powder appears in the dough. No need to overmix
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Set it aside to ferment until a lot of holes appear inside. I cover it with plastic wrap and put it in the refrigerator overnight
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Sift the flour of the main dough (210g high-gluten flour, 90g low-gluten flour, 96g sugar, 24g milk powder, 7g salt, 72g butter, 54g water, 90g eggs) into a large bowl, and add the sugar
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Add the yeast and all the eggs, and then adjust the amount of water according to the water absorption of the dough
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Knead until smooth and add diced and softened butter
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Knead out a smooth mask and place it in a warm place to ferment until doubled in size
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After exhausting, divide into 100g small doses
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Knead into very long strips
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Fold it in half
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After turning it a few times, stuff it into the ring
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Place it in the baking pan for final fermentation, then put it in the preheated oven, set the upper and lower heat to 175 degrees for about 30 minutes. Brush it with a layer of melted butter when it is hot
