1, hand-torn bread is just a name, not a drawing.

2. Hand-torn bread is a kind of cake. Hand-torn bread on the market can't meet the requirements of drawing.

When making bread, if you want to draw, you have to knead the gluten out. You must knead the dough a little sticky so that it won't stick everywhere. When you pull it apart, it will have a certain tension like bubble gum or rubber band, and it can form a film. Only in this way can we have delicate structure and painting. Making hand-torn bread is to fold the quilt, and it takes three folds and three rolls to have the feeling of hand-torn layer by layer.

Here's how to make hand-torn bread:

1. First, add the yeast into warm water and let it stand for 5 minutes to make it active, that is, form fine foam on the water surface, and put all the materials except candied dates into a large basin and stir evenly;

2. Then knead the dough by hand for 5 minutes to form a smooth and elastic dough. This kind of dough is not dry or thin, and it is very easy to knead. The kneaded dough is fermented for about an hour or until it is two to two and a half times as big, so that a piece of wringed wet gauze can be covered;

3. Knead the candied dates into the dough as evenly as possible, and divide the dough into two parts to form a favorite shape. Try to wrap the candied dates inside, otherwise the candied dates on the surface will be easier to paste;

4. Put it into a baking tray covered with baking paper for secondary fermentation, about 1 hour or twice the size, and preheat the oven to 2 10 degrees Celsius; Sprinkle a little flour on the fermented dough and cut several holes with a knife;

5. Tear the bread by hand and bake it in the preheated oven for about 30 minutes.