It is indeed easier to age than the direct method. And the soup method is just a more gelatinous step than the direct method, very simple. If this dough recipe is not wrapped in stuffing, it is a very good "burger embryo" ~ recipe can be made of 6.
Soup production: mix the soup ingredients, heat to 65 degrees on a small fire, let cool off the fire;
Filling production: Mix all raw materials into 6 small balls;
Take the prepared soup, weigh 56 grams, mix with the main dough raw material except butter, knead until the dough is smooth and elastic, add butter and continue to knead until the dough can pull out a large piece of film that is not easy to break;
Fermentation at room temperature (25 degrees) to twice the size;
Divided into six equal parts, spheronized and relaxed for 20 minutes; press the flat dough with the palm of your hand to remove large bubbles, enclose a filling; put it into the hamburger mold for secondary fermentation, to twice the size;
Brush the egg on the surface of the dough and preheat the oven for 180 degrees and 18 minutes.
Bake out and dry, brush the salad dressing on the surface, and sprinkle with a little wooden fish. carry out! Do not like the wooden fish flower, you can omit this step ~ ~ still very delicious!
This is a versatile soup recipe, made into a burger embryo or other fancy bread is also very OK~