Old-fashioned bread, the taste of childhood (Xiao Mei's version) recipe

Make the starter the night before. In a large bowl, mix the yeast, sugar, and milk until smooth. Add the flour and mix again until well combined. Cover with plastic wrap and let it ferment at room temperature for one hour, then refrigerate overnight.

This is the state of things on the second day.

When you open it up, the inside is honeycomb-like.

The next day, put the starter, flour, sugar, and eggs into the Thermomix. Select the mixing mode for 30 seconds, speed 3-6, and mix until smooth. Then select the kneading mode for 5 minutes. You can pause halfway through to check the temperature and condition of the dough.

Add butter and salt, then knead for another 4 minutes.

Place the kneaded dough in the oven at 35°C with a bowl of hot water next to it, and let it rise until it doubles in size.

After venting, divide the mixture evenly into 12 portions.

Roll into a ball, cover with plastic wrap and let rest for 10-15 minutes.

Take a dough ball and roll it into an oval shape.

Turn it over, shape it into a rectangle, flatten the bottom, and roll it up from top to bottom.

Roll them all up, and cover them with plastic wrap while making them to prevent the surface from drying out.

Start rolling the first one into a long shape, about 45 cm.

Rub your hands together in opposite directions to work up the tension.

Fold it in half and it will automatically roll up.

Insert the tail into this hole

Look at the arrow; both tails need to be tucked in.

The appearance after plastic surgery

Place in a 28*28 baking pan

Place in the oven at 35°C with a bowl of hot water next to it, and let it rise until it doubles in size.

Easily brush the surface with egg wash.

Preheat the oven to 180℃, place the oven on the middle rack, and bake for 20-25 minutes.

After baking, tap the pan to release air bubbles and let it cool on a wire rack. Tear it apart – it's incredibly stretchy and delicious! 😋