Chinese Food
Bouillon bread (formula of world champion)
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This is a kind of leek bread recommended by Nan Shuangyue. It's the formula of the world champion of Master Wu Baochun. The water content of this recipe is not big, so I added noodle soup. But the sugar content of this recipe is very high, so the fermentation time needs longer. Once the world of bread enters, it can't stop. I changed the shallot into the meat floss. Because this bread opened a new door for my bread baking.
Cooking ingredients
Cooking Steps
Step1:Make the noodle soup cool and mix with the main dough except yeast butter salt (I knead it one day in advance and put it in the refrigerator for the next day). Add yeast, salt and butter to the gluten in turn. Continue to knead.
Step2:Knead to the full stage finishing 28 degrees fermentation for 2 hours because of the high sugar content.
Step3:Divide the water into 18 parts for 30 minutes.
Step4:Flatten the dough, turn it over and fold it three times. Knead it into olive shape and cut it in the middle. Spray water on the surface for 38 degrees and finally wake up for 60 minutes.
Step5:Brush the egg mixture over 200 ℃ and over 190 ℃ for 6 minutes.
Step6:Cool, touch the salad dressing, stick on the loose meat, and feel like crying.
Cooking tips:The sugar is so high that it doesn't taste very sweet. It took four hours without disappointment. This is the best bread I've ever made. There are skills in making delicious dishes.
