Old Fashioned Bread
Ingredients
Leavened Bread:
High Gluten Flour 210g+Low Gluten Flour 90g+Water 240g+High Sugar Resistant Yeast 6g+Fine Sugar 25g
Main Dough:
Japanese High Gluten Flour 210g+Low Gluten Flour 90g+Fine Sugar 90g+Salt 4g+Milk Powder 25g+Whole Egg Whites 90g + water 40g + butter 70g
Decorating
Honey + water ratio 1:1
Steps
1. Pour all the ingredients of the leavening part into the Chef's dough bowl, and because it's very wet and soft, you only need to mix it with chopsticks to get a good mix.
Cover the bowl with a plastic wrap and let the dough ferment at room temperature
2. The dough is full of bubbles, and has a strong fermentation flavor similar to wine, so don't worry about over-fermentation
3. Then add the rest of the main dough except the butter to the top of the leavening head, and mix it well in the chef's machine in 2 speeds, then raise it to 5 speeds to knead out the rough film, add the butter and knead until you get the glove membrane
4. Clingfilm or put the box relax for 5 minutes, take out the first
Knead the round dough to start shaping, close the mouth down first rolled into a cow tongue shape and then turned over and rolled into a rectangle, the bottom of the sip thin into a straight line, the upper end of the roll up, while rolling the edge with the root of the palm to press once again to prevent the emergence of the empty rolls do not tighten the roll is still covered with plastic wrap after the roll
5. And so on all rolled up, and immediately from the first rolled up The first one is the first one to be rolled out, rolled into 50 cm long strips according to the picture in the
order to twist out the flower pattern, put it into the baking pan with plastic wrap or cover, the oven is set at 35 degrees to ferment to two and a half times the size
6. After fermentation, the surface with a spray bottle of water to prevent it from drying out too much, send it into the pre-heated oven at 165 degrees to bake for 35 minutes, during the period of time to see coloring can be added to the lid of tinfoil, to prevent the surface from coloring! Over
7. Shocked out of the oven and then immediately inverted to release the mold, in the surface of a layer of honey water to brighten up