Chinese Food
English traditional lard bread
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Traditional food for working people in Britain
Cooking ingredients
Cooking Steps
Step1:Mix powder, natural ferment, water and knead into a ball. Soak for 20 to 40 minutes. Add salt and yeast. Knead until extended.
Step2:Ferment at room temperature (2125C) until the fingers are pressed and do not bounce back. About 1.5 hours.
Step3:Roll the dough on the dusting board into a 1.2cm-thick rectangle. Spread lard slices on the surface of 2 / 3 dough. Then sprinkle sugar powde
Step4:Fold the 1 / 3 dough without lard and sugar powder over the middle part of the doug
Step5:Fold the dough with lard / sugar again. Cover the rest of the stuffing. Pinch the edge seam
Step6:Turn the dough 90 degrees, fold it 3 times again, wrap it up, refrigerate and relax for 30 minute
Step7:Roll it out again into a 1.2cm thick rectangle. Roll it up into a cylinder. Relax for 10 minute
Step8:Split the cylinder lengthwise. Take a dough. Roll up the incision. After rolling, roll up the incision of the other dough and then roll it into a big circle. Put it into the 10 inch cake mold (I use a 10 inch mousse circle. Put it on the baking tray) for baking paper
Step9:Ferment to twice the size. 25C for about 1 hour. Sprinkle nutmeg and sugar on the surface.
Step10:Bake in an oven preheated to 204c for 20 minutes. Cool to 175C. Continue to bake for about 40 minutes until golden brown. Cool for 15 minutes and then demould. There will be a lot of lard flowing at the bottom. This is normal.
Cooking tips:1. If you want to absorb lard to the greatest extent, you can put it upside down and cool it. In this way, the lard can be re absorbed by the dough. 2. As lard will coagulate at room temperature, this bread is the most delicious when it is warm. After cooling, it is suggested to heat it in microwave oven or oven slightly before eating and cooking.
