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Preparation method: Make old noodles. Using old noodles to make bread will have a softer texture and will also prolong the aging time of the bread. Just mix all the ingredients for the old noodles into a dough, cover with plastic wrap and refrigerate for 12-36 hours. In the summer, keep it in the refrigerator for fermentation. After fermentation, take it out and you can see the rich honeycomb tissue when you peel the dough apart. Pour all the dough ingredients (except butter) into a kneading basin, tear the old dough into small pieces and put them in, then mix and knead into a dough. -
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Knead the dough until a thick film can be pulled out, add butter that has been softened at room temperature and 5 grams of salt, knead the dough into a glove film state, then arrange the dough and cover it with plastic wrap , let rise until doubled in size. -
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After the dough has risen, dip your fingers in dry flour and poke a hole in the dough. If the dough does not shrink or collapse, it means it is ready. Then place it on the kneading pad and press to release air, and then Divide into 9 equally sized portions. After each portion is reunited, cover it with plastic wrap and let it rest for 15 minutes. After it has rested, take one portion and reunite it. -
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Prepare all the ingredients and let them rise twice as much. -
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Brush the surface with a layer of egg wash. -
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Preheat the oven in advance and bake at 180 degrees Celsius for 25 minutes. -
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Take it out when it is cooked, shake it lightly a few times, and brush it with a layer of oil while it is still hot. -
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After letting it cool, tear it apart and draw the thread. -
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