Huaiyang cuisine

Tear bread by hand

Food Material List

  • 1 High gluten noodles 300g
  • 2 Unsalted butter 85g
  • 3 Milk 85g
  • 4 granulated sugar 60g
  • 5 Powdered Milk 15g
  • 6 salt 3G
  • 7 Dry yeast 4G
  • 8 egg white 40g
  • 9 Unsalted Butter 15g

Operational steps

  • 1 Take 85 grams of milk, 85 grams of egg butter, 30 grams of white sugar, 20 grams of protein, 3 grams of salt, 2 grams of yeast and 300 grams of high gluten flour and dough.
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  • 2 Mix 8 grams of softened butter at room temperature to dough with afteroil.
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  • 3 Cover the dough with plastic wrap and refrigerate for 17 hours.
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  • 4 Seventeen hours later, take out the dough and tear it into small pieces by hand. Then put 15 grams of milk powder, 30 grams of sugar, 20 grams of protein and 2 grams of yeast together.
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  • 5 Still use afteroil to soften 7 grams of butter at room temperature and mix it with flour.
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  • 6 Mixed dough wrapped in plastic wrap and rest for 20 minutes
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  • 7 The stillness of the dough is divided into three parts
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  • 8 Roll the dough into a bovine tongue
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  • 9 Rolled face rolled up from one end
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  • 10 Roll out the rolled dough again
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  • 11 Roll it up again and do it three times.
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  • 12 Put the rolled dough into the toast box
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  • 13 Fermentation with a wet cloth cover
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  • 14 Brush the egg liquid when fermented to eight full layers
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  • 15 Pre-heated oven 180 degrees 40 minutes, midway coloring and tin paper can be covered
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  • 16 Finished product drawings
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  • 17 Organization chart
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