Face:

A handful of homemade yeast

200 grams of high-gluten flour

Water 200 grams

Main dough:

200 grams of high-gluten flour

60 grams of eggs

20 g sugar

Salt 1 g

20 grams of butter

Practice of Nanyang Jiaotou Old Bread

First, prepare the starter, take a handful of homemade starter, add 200 grams of water to melt it, add 200 grams of high-flour and stir it into batter, and put it in a warm place to ferment until it is honeycomb. Production steps of Nanyang bread with fermentation head 1

Mix all the dough ingredients except butter, then add the leavening agent and knead to the swelling stage (refer to various glove film videos for self-cultivation). Add softened butter and continue kneading until the completion stage. Ferment in a warm place (or refrigerate overnight) to double the volume. The second step of Nanyang Jiaotou old bread

Exhaust shaping. Divide it into small doses, shape it according to personal preference, put it neatly in a baking tray covered with oil paper, and brush the bread with water. The baking tray is placed on the upper layer of the oven, the grill is placed on the lower layer of the oven, and a bowl of hot water is placed on the grill to keep the humidity. Secondary fermentation to double the size. (Secondary fermentation can also be refrigerated. ) Nanyang Jiaotou Old Bread Step 3

Preheat the oven at 190℃, brush a layer of egg yolk liquid on the bread, put it in the preheated oven, and bake at 180℃ for 22 minutes (the temperature and time of each oven are different, please adjust it yourself), and the bread expands into a big fat man one by one in the oven. The fourth step of Nanyang Jiaotou old bread

Out of the oven, Mito. The fifth step of Nanyang Jiaotou old bread

Such a beautiful drawing effect, I can't help doing it again. The sixth step of Nanyang Jiaotou old bread

skill

1. Kneading video recommends flying snow without frost!

2. Whether it's the first or the second hair, just look at the fermentation state, don't worry about how long it will take. It takes different time to ferment at different ambient temperatures. I usually refrigerate and ferment for almost one night.

As for the old noodles, just add flour and water at a time, and nothing else is needed. If you want to add other auxiliary materials, you should take out the old noodles you need and add auxiliary materials to knead the noodles. The rest can be used repeatedly from generation to generation.