Minced bread rolls

Minced bread rolls

Introduction:

"This time the bread is made with old noodles. Old noodles are fermented dough. When making steamed bread and other fermented pasta, put the extra dough after basic fermentation into the refrigerator freezer for 1 week or keep it at constant temperature for 2 days. Before use, take out the old dough and then add it to the new dough after warming at room temperature. Old flour is an excellent natural additive. The bread with old flour is flexible in texture, good in taste and moisture retention. The dough with old noodles can also be made without yeast, but the fermentation with old noodles will be slow, so I still add some starter here. "

Production steps:

Materials required:

High flour: 320G

Sugar: 50g

Refined salt: 4G

Yeast: 4 g

Milk: 110g

Egg liquid: 70g

Old noodles: 160g

Meat floss: moderate

Condensed milk: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor