"Tang seed" means warm noodles or rare noodles in Japanese. The other materials used in the soup and the bread are mixed, fermented, shaped, and roasted to make bread called soup bread. The biggest difference between bread and other bread is that starch gelatinization increases the amount of water absorption. Therefore, the bread tissue is soft and elastic, which can delay aging and cater to modern tastes. I like to eat soft bread, and it is so happy to eat soft bread. Even the burger embryos like to use soft. The first time I knew that the concept of soup was the slice of bread sold by Tao Li, it was delicious and sad. So I was very interested in checking how to make soup bread~~ I took a small meal bag with the mentality of experiment. After this small meal package is done, not only can I eat it directly, but also can make a delicious burger~~Fried A piece of bacon and a omelet add a fragrant cheese~~ Just think about it and drool. The oven I use is CKTF-25G, which can be independently controlled by the upper and lower tubes, and the 30L home professional baking oven.
Making soup: 20 grams of high-gluten flour, 100 grams of cold water, stir into a thin paste, stir on a small fire until the batter is corrugated, about 65 degrees, then cover with plastic wrap and cool for use.
Mix well with water, whole egg and soup. Here the whole egg liquid can be left a little bit, as long as it doesn't need too much, then the brush is colored on the bread.
Add salt and fine sugar and mix well.
Add high-gluten flour, low-gluten flour, milk powder and dry yeast.
First stir the chopsticks into a flocculent shape and then knead the noodles until they are ribbed.
Then add the butter and continue to knead until the finish stage, ie the dough can pull out the film.
Place the smoothed dough into a container that is at least 2.5 times larger than the dough, cover with plastic wrap and place in the oven or ferment at room temperature. Oven fermentation: the bottom plate is placed on the baking tray with water, the container is placed on the baking net, and the baking net is placed in the lower middle layer to select the fermentation function for 40 minutes. Fermentation at room temperature: Place the container in a warm, humid place until the dough becomes 2.5 times larger. The good sign of dough fermentation is to poke a hole in the center of the dough with your fingers and not retract.
After the fermentation was completed, the mixture was vented, divided into 4 portions, spheronized, and placed on a baking sheet of oiled paper or tin foil for 15 minutes. At this point, the 180 degree preheating oven can be started five minutes in advance.
After the fermentation is completed, vent the air, round it, brush the whole egg liquid, and sprinkle with white sesame seeds.
Place the baking tray in a preheated oven and bake it at 180 degrees for 15 minutes. The bread is covered with tin foil after being colored.
Ding! The bread is out~~
1. After the bread is baked and cooled, it can be stored for 3-4 days or the same. 2. Cover the foil paper to prevent the bread from being too dark or directly burned off.