Although the cake doesn't have a fancy appearance, it has a nutritious, healthy and delicious interior.I like this kind of luck.This pure and simple taste of milk is the taste of the mother we first knew, the taste of love.

WHAT YOU NEED

Ingredients

High starch flour (yeast head) 150 grams
60 grams of low-fat flour (yeast head)
Fine sugar (yeast) 16 g
4 grams of ready-to-dry yeast
160 grams of water (yeast)
High starch flour (main dough) 150 grams
Low-fat flour (main dough) 60 grams
Fine sugar (main dough) 64 g
Salt (main dough) 3 g
16 grams of milk powder (main dough)
One egg (main dough)
15 grams of sweet cream (main dough)
Water (main dough) 36 g
48 grams of Anja butter (main dough)

How TO MADE Real old bread

Steps 1 to 4

1. First, make the yeast head.

2. Take a bowl of warm water and ferment it with yeast for 10 minutes.

3. A powdered mixture of yeast.

4. Mix the yeast water with the powder, wrap it in a plastic film, and grow the yeast head to twice the size, with a normal winter temperature of about 3 to 4 hours.

Steps 5 to 8

5. The state of the yeast head is complete, the interior is honeycombed, with a slight tendency to recede.

6. The main dough is prepared as shown, and the amount of water can be adjusted according to the moisture absorption of the flour.

7. The yeast dough is mixed with the main dough and then kneaded evenly.

8. After the dough is slightly moistened, wrap it in butter and continue to knead.

Steps 9 to 12

9. Until the dough reaches the extended state of the glove membrane.

10. Wrapped in a preservative film, fermented twice as much in a warm place, used for 2 hours in winter.

11. The dough is ready to be divided.

12. After weighing, the average is divided into six parts.

Steps 13 to 16

13. Take a long one and fold it into a U-shape.

14. The tail is glued together, and the dough is twisted by hand three times.

15. Insert the tail into the keyhole, orthogonal.

16. Make six doughs, put them in a 15 x 15 cm mold, and prepare for the second fermentation.

Steps 17 to 20

17. You can use the steam function of the oven to make a fermenter, put it in the dough, and ferment for one hour.

18. The secondary state is as shown, so it can be baked.

19. Preheat in a 180° oven for 30 minutes, and cover with tin foil for 15 minutes to avoid too deep coloring.

20. After cooking, a layer of Anja butter is applied to the hot brush, and this is how a morning of pure cream begins.

21. Old Japanese bread.

22. She's a bit of a narcissist.

23. .

24. (Laughter)