Soup bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270G
- white sugar 40g
- salt 4g
- yeast 5g
- eggs one
- milk 55g
- milk powder 90g
- butter 20g
- dried cranberries several
- boiling water 100g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Soup bread
1
Get everything you need2
20g of high-strength flour mixed with open water and evened into soup3
Putting material other than butter in a bakery (in order of milk, eggs, milk powder, sugar and salt opposite the corner, soup, flour) and then digging a sink on flour to the yeast, start and face for 20 minutes4
After the butter is added, start-up and face function is 30 minutes5
It's been fermenting twice as big as it is in warm places6
Take out the pressure exhaust and split it into a couple of agents, spread a few cranberry rolls and put it in the mold. Medium7
Second fermentation for 40 minutes8
Brush the egg cleaner and put it on the oven and bake for about 20 minutes at 180 degrees9
All right, you can share it with your little buddy