Chinese Food
Tear bread by hand
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Old noodle making water 50g, high gluten powder 90g, yeast 1g, sugar 20g, all mixed and kneaded into dough. The dough can be fermented to 34 times of the size. It can be done one night in advance. In summer, it can be refrigerated and fermented directly. In winter, it can be fermented at room temperature for one hour. The old noodle that can not be used up overnight can be separately packed and stored in the refrigerator. When it is used, it can be taken back to the temperature. It can be preserved for one month.
Cooking ingredients
Cooking Steps
Step1:Pour all the ingredients except the salt and butter into the basin and form a dough.
Step2:Put the dough into the refrigerator fresh-keeping layer and wake up for half an hour (this step is to rub the hand and cover the film faster. The wake-up face is easier to get out of the film
Step3:Take out the wake-up dough. Rub it out in the way of rubbing (like rubbing clothes. Rub it out and take it back. I really can't. search for the glove film video and watch it
Step4:Kneaded dough. Put it into a container for one fermentation. Make it twice as big as before
Step5:Take out the dough and roll it out for exhausting. Divide it into eight parts. Roll it round and wake up for ten minutes. Knead each piece of dough into long strips. Fold it in half like twisting hemp pattern and tighten the ends. Drain it into the baking tray one by one
Step6:Plastic shaping is completed. Cover the plastic film and ferment it to the full mold. Put it into the oven. Heat it up and down for 190 degrees. 40 minutes. Cover the tin paper in time if the color is satisfactory. Put it out of the oven and cool it for demoulding
Step7:Super sof
Cooking tips:There are skills in making delicious dishes.
