Hand-shredded bread recipe

Hand-shredded bread

Main ingredients?

High flour 350g, low flour 120g

Accessories

White sugar 100g milk powder 50g 75g whole egg liquid 10g yeast about 210g water 40g dough butter 180g butter

How to make hand-torn bread

1. Ingredients other than butter and water Mix, slowly add water, and stir at the same time to form a dough. Knead until smooth, add the butter in the dough, and knead until it is complete. This step took me an hour and a half. Kneading the dough is indeed a laborious task. You must be patient and use water. Add slowly to avoid adding too much.

2. After the dough has rested for 15 minutes, put it into a plastic bag and roll it into a rectangular shape. Put it in the refrigerator for half an hour. Wrap it in butter to soften it, then put it into a plastic bag and roll it into a rectangular sheet. Freeze it for 20 minutes. .

3. Take out the dough and butter, remove the plastic bag, roll the dough into a rectangle larger than the butter, place the butter slice in the middle, with the corners facing the edge of the dough sheet. Forgive me for forgetting to take a photo. Fold the 4 corners of the dough sheet up just enough to completely cover the butter slices. Pinch the seams tightly. You can wait for a while to make the dough sheet and butter slices softer. Then roll it out into a large rectangle. Fold both sides into a quarter. Fold it in half again, let the dough relax for a while, then fold one third of one side, then fold the other third of the side and cover it, relax for a while, and roll it into a large sheet with a thickness of about 0.8 centimeter. You can roll it out without relaxing it, but it is more laborious. If you are in a hurry, don’t relax it, just roll it out as hard as you can.

4. Don’t use a mold that is too shallow. Apply butter inside and cut the dough into strips of equal width. It is recommended that the width of the dough should be half the depth of the mold. Fold the dough loosely. Or put it in a plate and stand it in the mold. Be sure to leave room for expansion at about 30 degrees. Let it rise for about 30 minutes until it doubles in size.

5. Brush the surface with whole egg liquid (I used two eggs, 75g was put into the dough, and the rest was brushed on the surface), bake in the oven at 210 degrees until the surface is colored, the time depends on the mold and dough You can adjust the height of the slices by yourself, and pay more attention to avoid overcooking or undercooking.