Hand-torn old bread is a kind of bread fermented by natural yeast, which is made by three times of shaping, proofing and baking. There is no need to add other flavors, pigments and preservatives, and it has a strong wheat fragrance, so it is very popular and sought after by people. You will already feel full of toughness when you break it gently. The waterless production method makes the inner layer not soft and the softness is just right, which highlights the advantages of its manual production.

Hand-torn bread is made by kneading sunlight and air into flour, selecting fresh eggs, high-quality wheat flour, sugar and other raw materials, and baking with a unique formula. Tearing layer by layer, the tendon is strong, the milk flavor is rich, and the beautiful materials are rich, which easily captures the heart of eating goods. The rich milk flavor blends with the fresh wheat flavor. Open it gently, and you can see clear lines when you get close.

The method of tearing bread by hand is to put eggs, milk, yeast, flour, sugar and salt into the bread bucket in turn, and knead the dough into a film by the kneading program of the bread machine. After kneading the noodles, put them into a fresh-keeping bag, flatten them slightly with a rolling pin, and freeze them in the freezer for 30 minutes. Take out the butter one night in advance and soften it at room temperature. Add fine sugar and beat well with an egg beater. Stir the whole egg evenly.

Spread out the flour and roll it into a relatively large and thin rectangular dough sheet. The thinner the better. If you have a dough press at home, you can use it. Then spread the coconut stuffing evenly on it. Put the whole shape on the oven, put a small bowl of hot water under it, the water temperature should not be too hot, and the temperature in the oven should be kept at 28 degrees.