Soup milk toast recipe-Chinese Food-best chinese food recipes-cooking food

Soup milk toast

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Today, I've made a soup type toast. I've never made soup type toast before. It's very soft. Soup in Japanese means warm or thin noodles. Soup means boiled water, hot water and hot springs. Seed means seed, material and face fertilizer. The term used in baking is used to explain that flour is heated on a gas stove with water to make starch gelatinize, or flour is added with hot water at different temperatures to make it gelatinize. This paste is called soup seed. The soup type bread is made by mixing, fermenting, shaping and baking the soup type bread with other materials for bread. The biggest difference between soup bread and other bread is that starch gelatinization increases water absorption. Therefore, bread tissue is soft, elastic and can delay aging. The proportion of soup type - the proportion of flour and water 1-5.20g flour put 100g water for gelatinization.

Cooking ingredients

soup:8

high gluten flour:20g

water:100g

main dough:8

high gluten flour:270g

Cooking Steps

Step1:Mix 20g high gluten flour with 100g water evenly. Heat with a small fire. Stir while heating until it becomes batter. It can also be measured with a thermometer. When the temperature reaches 65 degrees, the heating can be stopped. Cover the surface to cool.

Step2:When the soup is cold, mix it with the main dough. You can use water to knead (click here), or you can use freezing method to knead (click here). The detailed kneading method has been introduced before. I won't talk about it here.

Step3:Knead to the state of glove film.

Step4:The temperature of the kneaded dough should not exceed 26 degrees.

Step5:Round. Ferment at no more than 28 degrees.

Step6:About 60-80 minutes. The dough ferments to twice the original size. Dip some high gluten flour with your fingers. Then poke a hole in the dough. The hole slightly retracts to prove that the fermentation has been completed. If the dough still retracts a lot, it needs to continue to ferment.

Step7:Exhaust. Divide into three parts on average. Roll. Cover. Relax for 20 minutes.

Step8:Roll the dough open and turn it over.

Step9:Roll up. Cover and relax for 15 minutes.

Step10:Roll it out again. Turn it over. The bottom edge should be a little wider.

Step11:Roll up from top to bottom.

Step12:Put it in the toast box.

Step13:Cover the surface. Ferment at no more than 35 degrees.

Step14:Ferment the highest part until the mold is full. Brush the surface with egg or milk.

Step15:Put in the bottom layer of the oven that has been preheated in advance. Bake for 35-40 minutes at 180 degrees. Learn how to bake the kitchen mould for 35 minutes.