Bread with scallion in soup
Bread with scallion in soup
Introduction:
"Soup seed" in baking means that flour is heated with water to gelatinize starch, or hot water at different temperatures is added to flour to gelatinize starch. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging and cater to the taste of modern people. "
Production steps:
Materials required:
High flour: 195g
Low powder: 90g
Yeast powder: 4.5g
Salt: 6 g
Sugar: 30g
Milk powder: 12g
Whole egg liquid: 60g
Water: 65ml
Soup: 75g
Butter: 45g
Scallion: 80g
Egg: 1
Corn oil: 1 tbsp
Black pepper: 1 tsp
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: onion
Bread with scallion in soup
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