Soup on toast
Soup planting is to first heat part of the flour with hot water or boiling water above 65 ° C. The flour is scalded and gelatinized, and it absorbs water and expands. Leaving for a period of time changes the enzyme and molecular structure. Add other ingredients and stir to form the main dough to make and bake into toast.
Recipe Recommendations
- high-gluten flour 270g
- yeast 5g
- light cream 30g
- egg one
- milk powder 4g
- milk 27g
- unsalted butter 25g
- sugar 40g
- salt 4g
- sweetening
- baking
- several days
- ordinary
Steps for Soup on toast
1
Pour the ingredients of the soup into the pan and stir well.
2
Heat it over low heat until it becomes a paste. Remove from the heat and cool immediately. Put it in the refrigerator for about 1 hour. If you don't need to finish it, you can put it in the refrigerator and keep it for 1 to 2 days.
3
After the soup seeds are frozen, stir all the soup seeds and raw material A together.
4
Knead until the dough surface is smooth.
5
Add butter.
6
Continue kneading to the expansion stage.
7
Just knead until the dough can stretch into a film.
8
Cover with plastic wrap and ferment.
9
Fermented at room temperature to twice the size.
10
Squeeze the air out of the dough.
11
Divide the dough into 3 portions, knead it round, and leave at room temperature for 15 minutes.
12
Take a awakened dough and roll it into a long strip with a rolling pin.
13
Fold the dough in half on both sides.
14
Then roll it into a long strip of dough with the same width as the width of the toast mold.
15
Roll up the rolled dough sheet from top to bottom. Make sure you roll it tight.
16
Place the rolled dough face down in the bottom of the toast box. Carry out final fermentation.
17
When the dough is fermented until the toast box is 9 minutes full, brush the surface with egg liquid.
18
Cover the top of the toast box.
19
Send into a preheated 165-degree oven and bake for about 35 minutes.
20
After roasting, let cool, slice and serve.