The old-fashioned way of tearing bread by hand

1. First, melt the yeast with warm water and add high-gluten flour, sugar and eggs. And stir evenly.

2. After the dough is mixed, knead the fascia and knead it into a smooth dough (generally using a dough mixer).

3. Take out the dough and divide it into180g/block. Pick up a small piece of dough and knead it into a long strip with the length of1m.

4. After kneading the dough for three times, shape it, then put it into a baking pan, and the bottom of the baking pan is coated with a layer of butter in advance.

5. Put the molded bread dough into a fermentation box with appropriate temperature for fermentation.

6. The dough can be twice as big as the original one, and the inside of the dough presents a wiredrawn honeycomb shape.

7. After the fermentation, put it into the oven, adjust the baking temperature, and bake at top fire 160℃ and bottom fire 156℃ for 40 minutes.

8. Immediately after baking, move to the baking net for cooling.

1, wrapped in butter and dough, must be the same hardness. If your room temperature is very low, I advise you not to try. Because dough softens easily. On the other hand, butter hardens easily, and if it can't be rolled out again, it will cause butter to crack. Generally, the room temperature is more than ten degrees. Do not exceed 20 degrees, it is not easy to operate. Personally, I think 10 to 20 degrees is the best temperature. It's easy to roll butter into a square, you can use a ruler.

3, butter directly into a square, with a finger print, you can easily bend, and the operation is better.

4, dough, that is, in the raw materials, except butter, until smooth, and then add butter until the expansion stage. Then it is fermented to twice the size and rolled into a square.

5, first sprinkle some high powder on the chopping board (remember that all hand-rolled powder must be high powder. Low flour is easy to stick, high flour is anti-stick), roll the dough into pieces and put it at the bottom, and butter it.

6. Noodles should not be bigger than butter. If it is too big, they will think it is too much, and then there will be more noodles. So, just wrap the butter slices. When it is wrapped, it needs to be squeezed. Remember not to have high flour in the dough squeezed in this step, which will expose the butter and make it not stick together firmly.

7. Then roll out the wrapped dough. Dough and butter should be synchronized. Neither butter nor dough is fast. That can easily lead to failure.

8. I used a 30% discount. Fold the left third of the patch first.

9. Fold another third on the right, and the third discount will be finished. You can put the dough in the refrigerator for proofing.

10, then turn the dough to 90 degrees and operate 7-9 again. Complete the second and third folding. If it can be folded, don't refrigerate or freeze it in the refrigerator, because if it is frozen at low room temperature, it is easy to make butter into pieces.

1 1. Finally, turn the dough to 90 degrees, and then operate it 7-9 times once to complete three folds. Don't roll out the dough in a hurry, put it in the refrigerator for a while. If your dough is big enough, it will take longer to relax.

12. Roll the dough into 24 cm long pieces.

13, and then make a mark on the patch every 2 cm.

14, cut into five or six parts.

15, and then take one of the bends.

16, and put it into the mold.

17, proofed to twice the size, then preheated in the oven at 2 10 degree, and baked in the middle layer to the highest color.