? mix the flour evenly with water, and then heat it to make the flour fully gelatinize. Boil it into a thick paste like soup. 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.
Step1:Soup method - 20 grams of common flour and 80 grams of water. Put them in a thick pot. Slowly boil them over a small heat until they are thick. When they are cool, they are soup. (note - it must be cooled before use. Hot soup will ferment the bread in advance and affect the finished product.)
Step2:Pour the water and an egg liquid into the bread machine bucket together; put the salt and sugar in the corner of the bucket respectively. Put the 15g milk powder into the bucket, then put all the powder and soup; finally put the yeast powder into the bucket
Step3:After mixing and waking up, put in butter and continue mixing until the dough is smoot
Step4:Ferment to twice the original siz
Step5:Take out the dough and press it gently to exhaust the air. Then divide it into even dosage forms. Knead it for shaping. Let it stand for about 10 minutes
Step6:Divide the bean paste into 30 grams. Knead it into balls for us
Step7:Take a small dough and press it with your hands. Wrap it in bean paste and seal it
Step8:Close the mouth down. Press it down a little. The second fermentation lasts for 40 minute
Step9:Take out the fermented bread. Cut out the shape of flowers with scissors
Step10:Preheat the oven for 200 degrees. Brush the surface of the bread with egg liquid. Put in the preheated oven. Bake for 15 minutes
Step11:Don
Cooking tips:1. There are many factors that affect the dough's softness and hardness, such as the water absorption of flour, the humidity and temperature of the climate, and the choice of tools. For example, the bread kneading time is long and the heat generated by mixing will dissipate part of the moisture. But the speed of mixing the dough with the chef is fast and the moisture loss is less. So the formula is not unchangeable. Adjust the formula according to your own actual situation. Repeat the test. Finally find a suitable method. 2. Sprinkle dry powder on the chopping board if you touch your hands. 3. Stand still. It is an indispensable process Order. This is conducive to the stretching of gluten. It is also easier to shape the operation. 4. The flavor is the best state when you eat it the next day after baking. 5. The temperature of each oven is different. It looks like the color on the surface is almost the same. So 15 minutes is not necessarily the temperature. There are skills to cook delicious food.