The calorie of half a catty of hand-torn bread?

Heat: 353 kcal (100g)

Classification: sweet potato, taro, miscellaneous beans, staple food

So the calorie of half a catty of hand-torn bread is 882.5 calories.

The practice of tearing bread by hand:

condiments

High gluten flour (150g) low gluten flour (100g) butter (15g) yeast (4g) warm water (1-g) sugar (30g) salt (5g) egg (one).

Steps:

Prepare all the materials;

Two kinds of flour were mixed on the chopping board to make a volcano-like pit. Salt, sugar and yeast are melted with half warm water and then added into flour, and then half egg liquid is added (half water can be added slowly when kneading flour, and half egg liquid is reserved for brushing bread later);

Knead the dough until smooth, then add butter and continue to knead until smooth;

Cover the kneaded dough with plastic wrap for fermentation;

When making dough, we can finish the butter, first cut the butter into long strips and put it in a big fresh-keeping bag; Roll it into large pieces with a rolling pin and put it in the refrigerator for about 30 minutes;

When the dough is fermented to twice the size, poke a hole in the middle with your finger. If the dough does not sink, it means that the dough is fermented.

After the dough is deflated, roll it into long strips with butter in the middle, and the dough must be about three times larger than the butter;

Fold one side of the dough and cover it with butter;

The other side is also turned over and wrapped tightly, and the bottom of the dough is crushed to death, and the air between the dough and the butter is squeezed upward, and the top of the dough is crushed to death;

Cross the dough sheet and roll it thin;

Fold it like a quilt, fold it in half and put it in the refrigerator to sober up. Repeat these two steps three times and the cake will be ready;

The dough is rolled into strips with a thickness of about1cm;

Divide into 4 to 5 equal parts;

Putting into a membrane device, bending several small bends, and performing secondary fermentation;

When the dough is fermented to twice the size, brush the remaining egg liquid on the surface and put it in the oven for preheating;

Oven 180 degrees, about 20 minutes, just look at the color;

The pot came out.