5 Degree Ice Bread, the Invisible Delight

Flavor: Milk; Technique: Baking; Time: One Day; Difficulty: Normal.

5 Degree Ice Bread, the Invisible Delight Cooking Steps

Add high-gluten flour to water, and then add yeast. Stir gently with chopsticks until there is no white powder.

Cover with a lid or plastic wrap and let it ferment at room temperature until it doubles in size.

Poke the dough with a little flour on your finger. If it doesn’t shrink back, it’s ready.

Then cover with a lid or plastic wrap and put it in the refrigerator for 15-17 hours of low-temperature fermentation.

After 17 hours, take out the fermented dough from the refrigerator and add all the dough ingredients except butter.

Mix the ice dough and dough with a stand mixer.

When the dough is mixed to a relatively coarse film, add butter.

After adding butter, mix at high speed.

Mix for about ten minutes until a thin film can be seen.

Slightly shape the dough, cover it with plastic wrap, and let it sit at room temperature for about 30 minutes.

Divide the dough evenly into three parts, roll them into balls, cover them with plastic wrap, and let them relax for 10-15 minutes.

Take one piece of relaxed dough, roll it into an oval shape with the smooth side down, then roll it into a tube shape with the seam facing down.

Repeat the process, cover with plastic wrap, and let it relax for another 10-15 minutes.

Take a piece of dough, roll it into a tongue shape, pat off the bubbles on the edge with your hand, roll it from top to bottom, and put it in a toast box.

Repeat the process, and then let the toast box ferment at room temperature.

Preheat the oven. When the dough is eight-tenths full in the toast box, put it in the oven and bake at 170℃ for 5 minutes. Then take out the toast box, put on the lid, and continue baking at 200℃ for 35 minutes.

After baking, remove the mold and let it cool on a baking rack, then slice it. The finished product is soft and fragrant.