Among the many bread recipes, soup is one that is both simple and effective. The flour is gelatinized by heating, which increases the moisture content and makes the bread softer.
【Ingredients required】
Soup: 20 grams of high gluten flour, 100 grams of water.
Dough: Cook the soup to cool, 250 grams of high gluten flour, 5 grams of yeast, 30 grams of sugar, 3 grams of salt, 1 egg, about 50 grams of milk, 30 grams of butter.
Filling: salad dressing to taste, meat pine powder to taste.
A small spoonful of honey (brush surface).
(1) Let's make the soup first. Add 20 grams of high gluten powder and 100 grams of water to the small milk pot, stir until there are no dry powder particles, and stir while heating over low heat. If you have a thermometer, you can measure the temperature of the paste, and you can turn off the heat at about 65 degrees. Without a thermometer, look at the state, heat to a medium thick batter, and the surface of the batter can be textured. Turn off heat to cool. You can also make soup seeds in advance and refrigerate them overnight.
(2) In a larger basin, pour all the ingredients in the dough except butter into the bowl and mix into a soft dough. The water absorption of different flours is different, so the amount of milk is only a rough estimate, and it should be flexibly adjusted according to the humidity of the dough. You can reserve 10 grams of milk first, knead the dough, and decide whether to add it depending on the situation. The final dough should be soft, and it is best to have a slight sticky hand. Then seal and refrigerate for 40 minutes.
(3) Refrigerated dough is easier to film out. Of course, if there is a cooking machine at home, this step is exempt, and the direct cooking machine can be kneaded out of the film. If it is a manual kneading, this step is necessary. The picture below is that I just brought it out of the refrigerator, and without kneading, I can already pull out a rougher film. In this way, the time and difficulty of kneading the film are greatly reduced.
(4) The next step is to knead the film by hand. In the process of kneading the film, if the board is sticky, you can properly apply some corn oil to prevent sticking, but it is not recommended to use hand flour. Rub it like rubbing clothes on a washboard: press the dough with the palm of your hand to push it out and then retract it, kneading it repeatedly. Or wrestling: the dough is formed into strips, slammed the board, a few more drops will become longer, and then folded up to continue falling. Both methods speed up the film output.
(5) Knead for three to five minutes to pull out a thicker film, then add 30 grams of butter that has been softened in advance. Continue kneading until the butter is thoroughly absorbed by the dough, and the dough will become particularly soft and feel very good. At this time, you can basically pull out the film, you can, no need for glove film.
(6) Put the dough back in the basin and let it rise in a warm place.
(7) This is fermented dough, which is three or four times larger than the original. Brush a little corn oil on the board to prevent stickiness, without kneading the dough, directly put the dough into long strips and divide it into 8 agents. Roll out the small agent into a rectangular sheet and drain the gas inside. Brush with a thin layer of salad dressing, sprinkle with pork floss, roll it up again, pinch it tightly at both ends, and a raw blank is finished.
(8) When placing the baking pan, pay attention to the appropriate distance between the two to leave room for secondary fermentation. Cover with plastic wrap to prevent the epidermis from drying out and leave in a warm place to ferment to three times its original size. I often use the oven for secondary fermentation, open at about 35 degrees, and send it in more than forty minutes.
(9) Remember to remove plastic wrap before baking, put it on top and bottom at 150 degrees, and bake for about 20 to 25 minutes.
(10) Bake until the surface is satisfied, take it out, and brush it with a layer of honey water while it is hot. Honey and boiled water melt one by one, and you can brush directly on the surface. Honey water not only softens the bread, but is also sweet in the mouth. It's so soft that I can't feel it, and the drawing effect is very good! There is enough meat floss, and the meat floss bread that I used to buy in the bakery always felt that there was very little meat floss, because I liked the meat floss too much. Then make it yourself, you must eat until you are satisfied.