Soup bean toast
By VicentaLakin
A lot of bread has been made with a toaster, and for the first time, with soup. An introduction to the 100th degree of soup species: “supplied” is from Japanese and refers to warm or rare pasta. The largest difference between soup bread and other bread is the increase in water intake as a result of starch pasturization, so that the bread tissue is soft, flexible and slow. The bread is indeed soft and elastic by the way of soup, and its wrinkled skin shows that it must have a soft taste, and it was taken with its own hands, and found it soft enough to get down on its own。
Recipe Recommendations
- Jin Xiang Gao Fen 60 grams
- hot water 96 grams
- yeast 4 grams
- white sugar 36 grams
- salt 3 grams
- milk powder 12 grams
- milk 95 grams
- butter 12 grams
- honey beans 60 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Soup bean toast
1
The soup is first produced: hot water is heated to 65 degrees or more, high powder is poured in and quickly mixed, cooled and placed in the freezer overnight (about 10 hours)。
2
THE MATERIAL OUTSIDE OF THE MAIN PART OF THE BUTTER AND BEAN IS PLACED IN A BAKER WITH A TORN SOUP PLANT, WHICH ACTIVATES THE FACE RUB. (THE MILK IS NOT FULLY ADDED, 10-20G SOFTLY AND HARDLY, AND THE YEAST IS PLACED IN THE MIDDLE OF THE FLOUR WITH A SMALL CIRCLE ON THE YEAST SO THAT DIRECT CONTACT WITH SUGAR AND SALT IS AVOIDED SO AS NOT TO AFFECT YEAST ACTIVITY)。
3
In 20 minutes, the first lasagna process is over, and it can be slowly opened in hand。
4
The soft butter will be added at this time, and another laminate procedure will be initiated。
5
The second one is finished, and a piece of pasta is slowly removed from your hand to pull out a large mural of gloves, which is the complete stage required to make toast。
6
Put the bean in and start the lasagna a little bit, so that the bean is smooth。
7
The condensed lasagna will take out the mixer, and the round lasagna will ferment
8
The fermentation function of the baker is selected, when the fermentation is 2-2.5 times larger。
9
The niced noodles were taken out of the exhaust on the board and divided into second-class, covered with a red film and loosed for 15 minutes。
10
The loosely fine face group flattens into an elliptical form。
11
Turning over, the two sides of the right and the other side turn around in the middle again, as wide as the bread barrel。
12
From top to bottom。
13
The mouth is decentralized to the bread drums, and the fermentation function is selected for final fermentation。
14
At the end of the fermentation programme, the noodles were fermented 2-2.5 times the size of the original volume。
15
On the face of the bread, a full egg fluid is painted, and the choice is to set the bakery function at 40 minutes, with a medium colour, and the bakery ends with the bread being taken out and completely cooled and sliced into the bag。Soup bean toast Make Tips
1. Due to differences in flour brands and regions, the water absorption rate of the flour varies. Therefore, do not add all the liquid at once; adjust the amount according to the condition of the dough.
2. When using a bread machine, add liquids first followed by solids. It is important to ensure that the yeast does not come into direct contact with sugar and salt, as this may affect the yeast's activity.
3. Using a bread machine to knead dough is a labor-saving and money-saving method. My bread machine reaches the full development stage after two programs (40 minutes). Since machines vary, the time is not fixed; as long as the dough is kneaded to the full stage, the bread will have a soft texture.
4. The honey beans can also be replaced with raisins or dried cranberries.