Thousand Layer Bread

Overview

Will anyone laugh at me if I haven't eaten hand-shredded bread? But I really haven't. I saw the layers of hand-shredded bread made by Feixue Wushuang. It's so tempting. It was just a month ago. I forgot when I made hand-shredded bread. But the weather was too hot and there was no air conditioning in the living room. The oil leaked really badly. I couldn't stand it, so tonight I saw on the Internet that this layer of bread is slightly similar to the shredded buns, so I couldn't wait. This bread is wrapped with a mixture of butter and flour to avoid the disadvantage that butter alone melts too quickly. Although I don't know how the shredded buns taste, this bread is quite good.

Tags

• baking
• butter
• egg
• high gluten flour
• instant dry yeast
• liquid type
• low gluten flour
• milk powder
• dry yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Mix the liquid ingredients evenly and let it sit at room temperature until bubbles form on the surface. Place it in the refrigerator for more than 16 hours. Then take it out and knead it with all the ingredients except butter in the main dough until it expands. Then add butter and continue kneading until it is complete. Leave it at room temperature to ferment until it doubles in size

   

2. 2 When the dough is fermenting, prepare the wrapping materials. Soften the butter in the wrapping materials. Add the powdered sugar and mix well. Then add the egg liquid in three batches and mix well. Finally, sift in the sifted low-gluten flour and mix well

   

3. 3 Put the butter dough into plastic wrap and roll it into a sheet and put it in the refrigerator (in the picture, it is twice the size of the recipe above, so I rolled it out larger and divided it into two)

   

4. 4 Deflate the fermented dough, take 500g and rest for 10 minutes, roll it into a sheet (if it is 3 times the size of the butter dough)

   

5. 5 Turn the rolled out dough over and put in the flaky butter dough

   

6. 6 Fold the left side over and fold the right side over

   

7. 7 Completed three 30% discounts in total

   

8. 8 Roll out the dough again and cut into three strips

   

9. 9 Take 2 strips and put them into a 6-inch mold, or put all three strips into an 8-inch mold. You can use whatever mold you want

   

10. 10 Put it in the oven and let it ferment until it doubles in size. Take it out and brush it with egg wash. Place it in the lower shelf of a preheated 190-degree oven and bake it for about 30 minutes

    

11. 11 The finished product is not bad, although there is no thousand layer haha

    

12. 12 It’s time to eat