Bread in soup

Bread in soup

Introduction:

"See a lot of friends do soup bread, 65 degree soup is the most frequently used, the method is simple, and bread soft aging slow."

Production steps:

Step 1: prepare the ingredients.

Step 2: mix the flour and water until the flour is completely dissolved.

Step 3: heat over a low heat and stir to 65 degrees. After gelatinization, leave the heat. If you don't have a thermometer, heat until you see the lines are mushy, OK.

Step 4: knead it into a ball with the oil method, then knead it to the expansion stage (in the past, it was rare to knead the dough when making bread. This time, the soup seed was a little wet and sticky, so it fell countless times, and the arms and hands were almost disabled).

Step 5: ferment to 2.5 times the size (children just stick to me playing games, some hair too).

Step 6: divide into 8 pieces, relax for 15 minutes, then play freely, make shape, pack stuffing.

Step 7: Brush egg liquid on the surface, sprinkle sesame seeds, preheat 180 degrees, 15 minutes.

Step 8: it's really very soft. The stuffing is left over from making moon cakes. Today I just talk about its skin. This is filled with pumpkin. The children didn't eat pumpkin at all, but they were attracted by the aroma of bread. They ate one in two of three.

Materials required:

High powder: appropriate amount

Milk powder: right amount

Soup: right amount

Low powder: appropriate amount

Whole egg: right amount

Yeast: right amount

Butter: moderate

Sugar: right amount

Note: the soup can be refrigerated first (don't dry it), it's really convenient and delicious!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet