Soup and bean dregs meal bag
By LaneShields
Ingredients: salt,high-gluten flour,low-gluten flour,honey beans,milk,butter,milk powder,egg liquid,sugar,yeast,soup seed,milk crispy
Recipe Recommendations
- high-gluten flour 210 grams
- low-gluten flour 60 grams
- milk powder 20 grams
- milk 30ml
- egg liquid 30 grams
- soup seed 84 grams
- honey beans 40 grams
- milk crispy appropriate amount
- yeast 5 grams
- sugar 40 grams
- salt 1/2 teaspoon
- butter 20 grams
- sweetening
- baking
- several hours
- simple
Steps for Soup and bean dregs meal bag
1
Put egg liquid, milk, bean dregs and soup seeds in the bread bucket.
2
Put sugar and salt on the two opposite corners of the bread bucket.
3
Pour in the powder.
4
Add yeast powder.
5
Start the Baitui Bread Machine Program 8, stir the dough dough program for 15 minutes, until the dough becomes a dough, and turn off the bread machine.
6
Add butter, restart the bread machine, and select Program 8, dough spreading program.
7
Stir for 10 minutes and show the state in Figure 7. I feel this level when making meal bags.
8
Add honey beans and continue to stir for 5 minutes.
9
Remove the dough from the bread bucket, place it in a bowl, cover it with plastic wrap, and ferment it in a homemade fermentation oven at 28 degrees to 2.5 times the size. Put a cup of warm water in the fermentation box to increase the humidity.
10
After 1 hour, take out the dough, dip some powder with your fingers, and insert the dough without shrinking.
11
Remove the dough, flatten it, and vent it, and divide it into 9 portions.
12
Kneak nine portions of dough separately, place into a baking sheet, cover with plastic wrap, and wake for 20 minutes at room temperature.
13
Put the baking sheet into the fermentation box for secondary fermentation, adjust the temperature to 30 degrees, and ferment for about 40 minutes.
14
Brush the fermented dough with egg liquid and sprinkle with cream crispy grains.
15
Oven at 180 degrees C, heat it up and down, and the middle layer for about 15 minutes.