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How to make hand-torn bread?
Hand-torn bread generally refers to the French hand-torn bread, this bread is generally mainly high-gluten flour as the main ingredient, with butter, milk, yeast, eggs and other ingredients and seasonings baked together, due to the finished product has a soft texture, milky back to the sweet, eat more than not fatigue and with a variety of choices and other advantages of the public favorite, the hand-torn bread has become a popular home cooking in the country, the following is to share a hand-torn bread super good and nutritious delicious home simple practices, even if kitchen white people can easily make it. Here to share a hand-torn bread super good and nutritious and delicious home-cooked simple practices, even if the kitchen white can easily get started to make, very recommended to keep your collection.

The soft hand-torn bread bean paste flavor home version? Characteristics: fragrant soft back to the sweet, creamy pull, nutritious and versatile, easy to do, a look will be.

Main ingredient: 300 grams of high-gluten flour, 100 grams of red bean paste

Instructions: 150 ml of milk, 20 grams of butter, 1 egg, 2 grams of yeast

Seasoning: 2 grams of salt, a small amount of sugar (10-20 grams can be, depending on personal preference, or do not add)

Tools: a bread machine can be and the pasta (if not, you can also directly hand), a rolling pin 1

Tools: 1 bread machine (you can knead by hand if you don't have one), 1 rolling pin

Start making?

①: If you have a bread machine, you can add 300 grams of gluten flour, 120 milliliters of milk, 1 egg, 2 grams of yeast, 2 grams of salt, 15 grams of sugar to the bread bucket, start the mixing program and add butter to start the mixing function again, and so on the second time, and the mixing and the good to the dough can be completely stretched with one hand without cracking the state. (Note, if you don't have a bread machine, you can also add the ingredients in 2 times and make the dough as stretchable as you can).

2: Cover and let rise for 30 minutes or until doubled in size.

3: After the dough has risen, take it out and knead it once by hand to exhaust the gas, then knead it again until the surface is smooth, and then use a rolling pin to roll out the dough into a large square. (Note that the dough must be kneaded once more to exhaust the gas, and after exhausting the gas, it must be kneaded again until smooth before rolling it out and adding ingredients).

4: Spread the prepared red bean paste evenly on the flattened square of dough, then fold the dough to the center, then fold from the other end to the center, fold to form a rectangle, then use a rolling pin to roll it into a large rectangle, and repeat the above steps of adding the red bean paste and folding it 2 times. (Note that the ingredients have to be added twice here and the dough has to be rolled out and folded twice as well, explained later).

5: Once the dough has been folded into a rectangle again, wrap the ends of the dough halfway around the center and pinch them together. (Note that this step is a Danish hand-torn bread look-alike, but you can swap it out for other styles if you like).

6: Take an ovenproof baking sheet or loaf tin, place the dough evenly next to each other, and let it rise in the preheated oven until it doubles in size. (Note that the small dough laid out here will need to rise once more).

7: Finally, place the dough in the bottom of the oven and bake at 170 degrees for 25 minutes. (Note, baking bread to put the baking sheet on the bottom layer, this step is also a detail).

8: Remove the bread surface evenly brushed with a layer of egg yolk liquid, and then continue to bake for 10 minutes before serving. (Note that more than one brush of egg yolk liquid is the key to color attractive Oh).