Tang Zhong

40 grams of bread flour

40g of boiling water (100℃).

Main dough

227 grams of bread flour

2.7 grams of salt

Fast growing dry yeast 2.5g.

Sugar 13g

Sugar-free soybean milk 120g

27 grams of water

Butter 13g

France Lao noodles 27g

Step 1

Pour 40 grams of boiling water into 40 grams of bread flour and stir the mixture quickly until there are no particles. Let's stand for half an hour.

Second step

Add the dough ingredients except butter to the scalded dough and knead until the dough surface is smooth, then a thick film can be pulled out.

Third step

After adding butter, knead to the complete stage and conduct primary fermentation.

Fourth step

After the first fermentation, divide into two equal parts, knead and relax for fifteen minutes.

Step five

Roll out the dough, roll it up, cover it with a wet cloth and relax for fifteen minutes.

Step 6

Then roll out the dough, roll it up, discharge it into the toast box and put it in a warm and humid place for final fermentation.

Step 7

Gently press the dough surface with your fingers, and a part of the pit will bounce up slowly, and the secondary fermentation will be over. Ten minutes before the end of secondary fermentation, preheat the oven.

Step 8

170℃, bottom layer, baked for 40 minutes. Immediately after taking out of the furnace, demould it and put it on a baking net for cooling.

skill

The practice of the French old face:

Medium gluten flour100g

Salt 2g

Sugar 1 g

65 grams of water

Low-sugar yeast 0.4 g

Knead it to the expansion stage and use it after fermentation. You can freeze it into pieces, take it out and thaw it before using it. You can also take a piece from the dough that made bread last time to make old noodles;

If you want to expand better, you can replace the water in the formula with an appropriate amount of egg liquid;

20 ~ 25g of bean dregs can be added to the dough. If the bean dregs are thin, the amount of water must be adjusted flexibly.