Chinese Food
Pattern hand torn bread
(153962 views)
Pattern hand tear bread. Today, mix the Chinese dough and the main dough made in advance to form a soft dough. Then knead until the dough starts to gluten to expand the transparent glove film. After rapid fermentation in the oven, make the bread pattern according to your own idea. After low-temperature baking, moisture and moisture preservation, the finished product comes out. It feels great. The bread is soft and tender. It's chewy when you tear it layer by layer. It's really delicious. Thank you for your support and appreciation.
Cooking ingredients
Cooking Steps
Step1:First look at the organization of the finished produc
Step2:Medium dough - 25g protein, 300g high gluten flour, 150g pure milk, 4G yeast, 10g sugar, and 10g butter. Medium dough doesn't need to be kneaded until it's smooth. It's fermented in cold storage for 1217 hours. Medium dough is soft after several hours of fermentation. Medium dough is fermented
Step3:Main dough - egg 45g, milk 25g, sugar 55g, salt 3G, high gluten flour 70g, mixed with Chinese dough. Huiyi high gluten flour is used. Please adjust the water absorption of different flour.
Step4:Medium + main dough mixed with dough. 25g butte
Step5:Dough kneaded to stretch and pull out transparent glove fil
Step6:Knead the dough until smooth and put it into the containe
Step7:Put in the oven and ferment for 4560 minute
Step8:Twice the size of dough fermentatio
Step9:The dough is divided into two size
Step10:I'll cut three more dough for the smaller one
Step11:Roll out 3 pieces of long face skin. Brush thin butter on the long face skin. After brushing the butter, the bread is baked like tearing bread by hand. Roll up. When the face skin is painted with oil, it's a bit slippery at the beginning of rolling. Roll up and roll it up. Roll it up and roll it up and rub it up
Step12:Make three braids. Make three braids and wrap them around the coil. Put them into the eight inch mold
Step13:Roll the big dough into a big dough. Brush butter on the big dough. When the bread is baked, it's like tearing bread by hand. Roll up the big dough and tighten the joints
Step14:The roll is cut into 12 rolls. Place the 12 rolls next to the three braids of the mold
Step15:In the oven, wake up for 15 minute
Step16:Brush butter and egg yolk. Preheat the upper and lower layers of the oven at 155 ℃ for 15 minutes (please preheat in your own oven
Step17:Preheat the oven well. Put the bread mold into the lower part of the oven. Put a bowl of water to moisten the bread. Bake for 18 minutes at 150 ℃ on the upper part of the oven and 140 ℃ on the lower part (please refer to the temperature of your own oven.)
Step18:When the bread is baked for 9 minutes, cover it with oil paper. Prevent the bread from drying, bake it hard and scorch it. Bake it well for 30 minutes
Step19:The bread is out of the ove
Step20:Tear to see the sof
Step21:Drawin
Step22:It's very soft and chewy. It's delicious.
Step23:The bread is dry, but not har
Step24:
Cooking tips:The tenderness and softness of bread baking - put a bowl of water in the oven to moisten the bread. The temperature should not be too high. Cover it with oil paper when baking for 9 minutes. There are skills to prevent the bread from drying, baking hard, losing water, and cooking delicious.
