Japanese soybean bread

1

Cook soup (one day earlier): Prepare to make soup。

2

The water, salt and flour are mixed into a mix, with the soup temperature of 65 degrees, filled in a conservatory bag and used 20 minutes after freezing。

3

Main Panel (one day in advance): prepare all material for the Main Panel. Butter shavings softened at room temperature。

4

Other food items (except butter) were poured into the cook ' s mixer。

5

Activate the cook ' s machine, first slow six minutes, then high speed three minutes, to the extent that the face is smooth。

6

Softened butter was added three times, with a medium-speed mix of about six minutes。

7

The butter is fully absorbed by the noodles。

8

Cut a piece of noodles, pull out a thin membrane and finish the face。

9

The fermented noodle temperature is between 24 and 26 degrees, placed in a rectangular non-glucular (acting as an fermenting swirl box), covered with a protective film, fermented for 30 minutes at room temperature of 27 degrees, then flatted the fermented noodle and covered with a protective film。

10

The freezer (around 3 degrees) is put in the fridge for 16 hours overnight。

11

The frozen fermented pasta is removed from the freezer room, warmed back to 16 degrees at room temperature and split into 75 grams。

12

Zip-tips, 20 minutes。

13

Then we roll the long strips into 15 cm long sticks。

14

A cutter is used to slash the surface and then put in a stick mold, placed in the oven, 28 degrees, 75% wet, and fermented for an hour。

15

The fermented bread surface is painted with full egg fluid (other than the weight indicated) and placed in the middle of the oven。

16

It's 16 degrees for 15-20 minutes. I use home ovens, 200 degrees of fire, 190 degrees of fire, 16 minutes of toast. The different ovens may adjust the temperature and duration of the oven to the actual temperature。

17

Let's make chocolate cream pie while the bread's baked. If you only eat soy sauce, this step can be omitted。

18

White chocolate is poured into the small milk pot and the water is heated to 45 degrees。

19

Scratch of butter, melted and mixed with wine. If you have a flat machine, you mix it into a fine smooth state. Without a flat machine, you're just like me. When you're done, you put it in a bouquet and you put it in a freezer to half condensate。

20

Good baked bread out of the dry。

21

Open at 35 degrees side, cut at 2/3 depth and do not cut。

22

Squeeze a chocolate cream in the sliced bread, and then a soy sauce. The amount of squeezing can be based on a population taste, typically in a 15-cm-long bread, with a chocolate cream of 18 grams and a soy sauce of about 21 grams。

23

Squeeze it and eat it。

1. With regard to operating time, let me refer to the following: I made soup at 3 p.m. on the first day, started preparing materials + and face at 3.30 p.m., fermented at room temperature for half an hour at 4 p.m. and later at 4:30 p.m. and put in a freezer for 16 hours. By 8:30 a.m. the next morning, the noodles will continue to operate, laxing 20 minutes + plastic 10 minutes + final fermentation 1 hour + baking 20 minutes + filling 10 minutes, all completed at 10:30. 2. I make bread 15 cm long, 75 grams per dough, and a large cook stick in the back of the roll just to fit six. If you're going to be 25 centimeters long, it'll take 100 grams each. 3. The oil content of the Vienna noodles is high, so the temperature is to be kept between 28 and 30 degrees at a time of awakening in order to avoid leaching of the grease. 4. The effect of low-temperature late fermentation (3 degrees of cooling, 16 hours of night fermentation): 1. Operation time is more flexible. Increase the taste of bread. Delay in the aging of bread. My house has two ovens, which are used at the same time. If the oven is small or there is no stick mould, the food used can be reduced proportionally, only in half, or the bread embryo can be made into a circle or cake form, which is as good as the packaging when cut open。