Tear bread by hand alcoholic

Published Aug 25, 2022 at 04:16am ET

Food Material List

1 Strong flour 200g
2 Low-gluten flour 50g
3 Folding butter 125g
4 Granulated sugar 40g
5 salt 4G
6 yeast 5g
7 Egg 25g
8 milk 140g
9 butter 15g

Operational steps

1 Mix all the ingredients except folded butter to form dough. Cover the dough with fresh-keeping film and ferment.
2 Wrap the folded butter in a fresh-keeping film and roll it into a large sheet with a rolling pad. Put it in the refrigerator for about 30 minutes.
3 When dough is doubled, punch a hole in the middle with your finger. If the dough does not sink, the dough is fermented.
4 Roll out the dough into a long dough and put butter in the middle. The dough must be about three times bigger than butter.
5 Fold the side of the face and wrap the butter in it.
6 The other side also folds over and wraps up, crushes the bottom of the face, squeezes out the air between the face and butter towards the top, crushes the top of the face, folds like a quilt, folds in the opposite direction, and puts the face in the refrigerator to wake up. Repeat these two steps three times and the pastry will be ready.
7 The dough is rolled again into strips about 1CM thick and divided into 4-5 parts.
8 Fermentation 2 times in the mould, brush with egg liquid, oven 180 degrees, about 20 minutes.

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