Shanxi old-fashioned leavened head practice

Leavened head: 180g high gluten flour, 15g granulated sugar, 3.5g instant dry yeast, 100g water

Main dough: 180g high gluten flour, 58g granulated sugar, 1 tsp salt, 15g powdered milk, 54g egg, 30g water, 43g butter

Decorations: melted butter

Methods

1. p>1. Melt the yeast in the leavener with warm water and mix well with the other ingredients

2. Place in a warm place to ferment until it swells and then falls back to a honeycomb shape internally

3. Put the water from the main dough into the Bertram's Bread Machine, and then add the salt and sugar from the corner of the bread drum

4. Add in the egg mixture, flour and leavener dough, press mode 6, and knead the dough for 15 minutes

5.

5. After 15 minutes, add the butter and start mode 6 again

6. After the kneading is finished, check that the dough has pulled out a thin film, put it back into the bread bucket, start mode 9, and set the fermentation time to 1 hour and 45 minutes

7. When the time comes, dip your hand in the flour to check the fermentation situation, and if the poked place neither shrinks nor collapses, it means that fermentation is over, and then you can turn off the power

8.

8. Take the dough out, divide it into 6 equal parts, and immediately roll the dough into strips

9. Then stretch the dough and roll it thinly, and join the two ends of the dough together

10. Fix the folded area with your left hand, and pull the other end with your right hand and twist it a few times, making it look like a twister

11. Tuck the joined parts into the circle, and shape the surface into 5 braids

12. Place the dough on a greased disposable mold and leave it in a warm, moist place for final fermentation

13. After final fermentation, bake in a preheated oven at 180°C for about 30 minutes in a medium oven over medium-high and low heat

14. Brush the dough with melted butter as soon as it comes out of the oven