Is hand torn bread really that good

Hand-torn bread is great and delicious.

Hand-torn old bread is a bread fermented by natural leaven, molded three times, risen and baked. There is no need to add other flavors, colors, preservatives, and there is a strong smell of wheat, so it is very popular and sought after. When you break it open, you can feel the toughness, and the waterless production method makes the inner layer not soft and fluffy, which emphasizes the superiority of its handmade products.

Hand-torn bread is the sunshine, air into the flour, selected fresh eggs, high quality wheat flour, sugar and other raw materials, with a unique recipe baked from the layers of tearing, tendons elastic and powerful, silk winding, creamy and rich, colorful and material, easy to capture the hearts of foodies. The rich milk flavor blends with the fresh wheat flavor, and when you gently break it open, you can see the layered texture when you get close.

The way to make hand-torn bread is to put the eggs, milk, yeast, flour, sugar and salt in the bread bucket in order and knead the film with the kneading program of the bread machine. After kneading, put the dough into a plastic bag, use a rolling pin to flatten it slightly, and put it into the freezer of the refrigerator to freeze for 30 minutes. Take out the butter one night in advance and let it soften at room temperature. Add the sugar and beat it with a whisk, and beat the egg mixture well.

Sprinkle the flour to roll out the dough into a larger and thinner rectangular sheet, the thinner the better, if you have a pasta press at home, you can use a pasta press to press. Then spread the coconut filling evenly on the top. The whole shape to the top of the oven, put a small bowl of hot water underneath, the water temperature is not too hot, keep the temperature in the oven is 28 degrees.