Soup bread
By VicentaLakin
Today we'll try to make bread with soup, which is soft and aging, and which only takes one fermentation, and which comes out with fragrance and softness, and the bottom is soft and delicious。
Recipe Recommendations
- high-gluten flour 25 grams
- qingshui 100 grams
- white granulated sugar 40 grams
- salt 3 grams
- whole egg liquid 25 grams
- light cream 40 grams
- yeast 3 grams
- unsalted butter 25 grams
- sweetening
- baking
- several hours
- senior
Steps for Soup bread
1
We'll start with soup, 25 grams of high-strength flour, 100 grams of water, and then we'll mix it evenly, and the fire will heat it up, and it'll be different to the paste。
2
Put your soup on a lasagna and put it completely cool。
3
When the soup is completely cooled, we mix high-weed flour 230 grams, white sugar 40 grams, salt 3 grams, yeast 3 grams, whole egg fluid 25 grams, light cream 40 grams with a blender。
4
After mixing to the thick membrane, 25 grams of salt-free butter, softened room temperature, continued to mix。
5
Smuggle to the mural。
6
Take out the rubbed noodles, wrap them in the skin and relax for 20 minutes。
7
Split the noodles into eight。
8
The membrane cover continues to lax for 10 minutes。
9
Take a noodle, long, thin。
10
I'll give you three。
11
One more fold。
12
And then they squirt them in drops。
13
And long and thin。
14
Just roll it up slowly。
15
All done. Put it in the oven and ferment。
16
Temperature 35°C with about 80% humidity. Note: A bowl of hot water can be put in the oven to help ferment。
17
The fermented pasta, take it out and paint an egg fluid on the surface。
18
The oven is preheated to 160°C, baked for about 25-30 minutes and covered with tin paper on the surface prevents the surface from being too hot。
19
WE'LL GROW BREAD AND FINISH IT
20
Easy operation, fermentation at once。
21
It's rich and it's soft。
22
At the bottom, it's delicious。Soup bread Make Tips
1. There are differences in the water use of branded flour, which may be added as appropriate. 2. The time of the roast may be fine-tuned to the temper of the oven itself。