This is a moving recipe, written by Mandy Lee

janjase

Ingredients

150 grams of high-gluten flour

6g yeast

11g salt

130g water (room temperature)

Unsalted butter ① 50g

Unsalted butter ② 165g

How to make thousand-layer hand-shredded bread

Put 165g of unsalted butter 2 at room temperature 2 hours in advance Inside. Put part A of the formula (high-gluten flour, all-purpose flour, yeast, salt) into the container and mix well. Add part B (130 grams of room temperature water) and mix with a hand mixer at low speed for 3 minutes. At this time, the dough should be fluffy and slightly hard. If it is still too scattered, add the reserved 30 grams of water and continue stirring. Then add part C (50 grams of diced unsalted butter), mix at low speed for about 5 minutes until completely combined, then mix at high speed for 10 to 15 minutes until the dough is very smooth and elastic, take out the dough and cover it with plastic wrap, and leave it at room temperature for 40 minutes (it will expand slightly).

Divide the dough into 4 parts, take 1 part of the dough, and use a noodle machine to repeatedly press it into the thinnest state (as shown in the picture below). Be careful to sprinkle flour during the process to avoid sticking together

Place the dough sheet on a floured table. Divide 165 grams of room temperature (must be very soft and unmelted) unsalted butter 2 from part D into 4 equal parts, and use 1/4 of it. Spread evenly on the dough sheet, roll it up gently (do not leave any gaps, and do not roll it too tightly) and use your hands to spread it outwards to roll it into a shuttle shape with slightly pointed ends.

Slightly stretch the spindle-shaped dough and roll it up (as shown in the picture below), roll it up and put it into the mold. If you don’t have such a mold, you can also use a larger cupcake mold. The next step is to There are two ways to choose: you can cover it with plastic film and refrigerate it to rise naturally, or you can cover it with plastic film or plastic wrap and let it sit at room temperature for 2 to 3 hours until it expands to double its size. Place in an oven preheated to 200°C for upper heat / 200°C for lower heat, and bake for about 25 minutes until the surface is golden brown (because you need to sprinkle powdered sugar after taking it out of the oven - the most awesome visual effect, so I didn't brush it with eggs. Liquid, if you want to brush, you can of course)

After taking it out of the oven, take it out of the mold, place it on a drying rack, let it cool slightly and then sprinkle with powdered sugar.