Chinese Food
Small wreath hand tear bread (super detailed plastic steps)
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This is a simple version of hand torn bread. It's a wish I've always wanted to make a simpler bread with layers. Because I sent a recipe of Danish hand shredded bread before. I answered several questions. For example, why did the oil leak out when I made it? Why did the oil spread out when I fermented it twice? Why did I make it poor? In fact, if you really want to make crisp bread, you need to repeatedly roll and practice. You need to fully understand the soft hardness of dough and butter, as well as the rolling strength and other issues, so as to achieve the desired effect. It is impossible to do it twice at a time to reach the level of Western point master. Not to mention two failures at a time. Just suspect the formula and so on. It's a bit far away. Of course, if you want to tear bread by hand, it's not such a troublesome pastry process. If you don't have high requirements, this bread is completely replaceable. And the amount of butter is much lower than that of the regular bread. Practice and common face
Cooking ingredients
Cooking Steps
Step1:First make soup seeds. 20g flour. Add 100g cold water. Flour itself needs to be gelatinized, so this soup can be made with ordinary flour and high gluten flour.
Step2:The minimum heat of the induction cooker is to stir while heating. Heat until the flour is gelatinized to make a smooth batter. Just grow the soup.
Step3:Prepare main materials. 240g high gluten flour, 50g milk, egg and cool soup.
Step4:Pour milk and eggs into the bread bucket. Add flour. 30g sugar, salt and yeast. Then put in the cool soup.
Step5:Put the bread barrel into the toaster. Turn on the toaster and flour for 20 minutes.
Step6:At the end of the 20 minute program, check the film release of the lower dough. If the film is released, you can proceed to the next step. If the film release is not ideal, you can turn on the bread machine for another five minutes to knead the dough. Or you can knead and beat the dough with your hand for a while.
Step7:Add room temperature softened butter to the dough.
Step8:Turn on the bread machine's 58 minute hairdressing program again. The hairdressing program is a combination of kneading and hairdressing, so the butter will automatically mix with the dough. After the general procedure is over, it can't reach the ideal fermentation state. It needs to stand for another hour or so.
Step9:Make this pastry while the dough is fermenting. Need 20g flour. High gluten flour. Common flour is OK. Add 15 grams of sugar.
Step10:Melt 30 grams of butter in the pan. Heat.
Step11:Heat the butter well and pour it into a small bowl with flour and sugar. Stir to make it mixed evenly. It's ready to crisp.
Step12:It's very delicious.
Step13:Wait for the dough to ferment. Take the dough out and put it on the cutting board. Pat it gently with your hands. Exhaust the air fully.
Step14:Divide the dough into about 60 grams. There are eight of them.
Step15:Roll the dough into long flakes.
Step16:Take a small spoon of pastry and spread it evenly on the dough.
Step17:Then roll the dough up and down.
Step18:Cut it with a knife from the middle. It has seen many layers.
Step19:Twist the two layered strips directly into a twist.
Step20:The two ends are connected. A little wreath of bread is ready.
Step21:Set the oven to about 40 degrees. Put a plate of hot water on the bottom and bread on the top for secondary fermentation. Time is bi
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Cooking tips:I use the method of soup. It's mainly for the purpose of making bread taste crispy outside and soft inside, and I'm not afraid to place it. It's still soft even if it's kept at room temperature for a few days. This bread is a little small. If you want a little bigger, you can make six. In fact, the plastic method is very similar to my previous recipe upgrade version of light cream and coconut bread. If you have made that one, this one is very simple. There are skills in making delicious dishes.
