Old-fashioned bread should be familiar to you, but this is the best old-fashioned Chinese bread.

WHAT YOU NEED

Ingredients

High starch powder 110 grams (yeast head)
50 grams of low-calorie flour
3 grams of yeast (appropriate amount)
125 grams of water (yeast head)
High flour (main dough) 110 grams
Low flour (main dough) 50 grams
Fine sugar (main dough) 50 grams
Salt (main dough) 3 g
Milk powder (main dough) 15 g (can be omitted)
Eggs (main dough) 45 grams
30 grams of water
Butter (main dough) 35 grams

How TO MADE The old-fashioned bread of invincible silk

Steps 1 to 4

1. The ingredients in the yeast head are mixed with hand sticks, covered with a preservative film, and left in a warm place until they expand and fall back, forming a honeycomb inside.

2. This process takes about an hour and a half, and if the temperature is high, it can be fermented at room temperature.

3. The fermented head and the ingredients in the main dough are mixed with oil until a large, smooth dough can be extracted.

4. Fermented to 2.5 times the size in a warm place (covered with a fresh film, about 30 degrees).

Steps 5 to 8

5. Put a little bit of flour on the dough with your finger, poke a hole in it, and if the hole doesn't shrink, it means the dough is well fermented.

6. Gently beat the surface of the dough, expel the gas, take out the average divided into two equal parts, directly rub into a long strip of about one meter, then fold from the middle

7. Hold the fold in one hand and rub the other end inward two to three times with one hand holding the fold in the palm of the hand.

8. As shown, then plug the right hand side into the left hand side.

9. Put it in the mold.

10. Use a grill to add hot water to the bottom, then put a layer of grill net on top, then put the mold on the grill net, close the oven door, if the water has cooled in the middle, change the hot water again.

11. Until the dough is doubled in size.

12. Preheat the oven to 180 degrees and bake the upper or lower middle layer for about 20 to 25 minutes.

13. Immediately after the oven, a layer of melted butter is brushed, then removed from the mold, placed on a shelf, cooled and eaten.

14.