Affected by an intimate kitchen friend, I recently fell in love with soup bread. After the taste, you will know that the bread tissue of the soup is softer, more delicate and more flexible! Fang Zi from the "65 degree soup bread" coffee toast, the reason why it is Renamed "coffee small meal package", because I don't have the mold that Fangzi needs, it is a small meal package, very cute. The original mold required for the original formula (19cm * 8cm * 4.5cm) 2, I use the rabbit's baking tray 17.5cm * 21cm
How to make the soup: Mix the high-gluten flour and water in a ratio of 1:5, stir well and heat on a small fire, stirring constantly to avoid the pan. When the batter temperature reaches 65 degrees, it will quickly leave the fire, and the batter will appear when it is stirred. Cover the surface of the batter with a layer of plastic wrap and use it after cooling to room temperature. (With a soup batter that can't be used, it can be sealed and stored in the refrigerator for about 2 days. If the batter turns gray, it can't be used again.)
Mix all the ingredients of the dough and knead until the expansion stage with a smooth surface.
The dough is placed in a humid environment at a temperature of about 28 degrees for the first fermentation, and the dough is fermented until the index finger sticks the flour and the dough is not retracted. (fermentation reference time 40 minutes)
After the end of the fermentation, the dough was taken out, and 12 pieces were divided, and about 30 g each was rounded, and the plastic wrap was covered for 10 minutes.
The loose dough is round again, with the mouth facing down, and discharged into the mold, and placed in a humid environment at a temperature of 38 degrees for a second fermentation, until the mold 9 is full.
Brush the surface of the fermented dough with a whole layer of egg liquid (outside the ingredients) and sprinkle with crushed almonds.
Preheat the oven, fire 150 degrees, fire 180 degrees, about 20 minutes of baking.