Hot dog bread in soup(tang zhong re gou mian bao )

Hot dog bread in soup

Introduction:

Production steps:

Step 1: pour all ingredients except butter into the toaster and stir for 20 minutes.

Step 2: add butter and stir for another 20 minutes until the expansion stage.

Step 3: put the stirred dough into the container, cover it with plastic film and ferment to 2-2.5 times the size

Step 4: divide the fermented dough into 8 equal parts after exhausting, and relax for about 10 minutes after rounding

Step 5: take a dough, flatten the dough with its mouth down, and roll it with a rolling pin from the middle up and down

Step 6: turn over and roll from top to bottom from the long side.

Step 7: close the mouth tightly and rub the two ends slightly.

Step 8: put it into the mold for secondary fermentation.

Step 9: brush the egg liquid of fermented dough, sprinkle sesame seeds, put it into the preheated oven, 170 ℃ for 15 minutes. Remove and cool.

Step 10: sausages cut flower knife or directly into the microwave oven microwave 1 minute.

Step 11: cut the cooled bread horizontally or vertically, add lettuce and sausages, and squeeze on salad dressing or ketchup.

Step 12: finished product drawing

Step 13: finished product drawing

Step 14: finished product drawing

Step 15: finished product drawing

Step 16: soup method: add 100g high powder into 500ml water and stir evenly. Put it on the fire and keep stirring. When it is heated to 65 degrees, leave the fire. At this time, there will be lines when the batter is stirred

Step 17: put it into a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it after it is lowered to room temperature. PS, if it is made according to the dosage in the formula, it is easy to paste the pot, and the weight will be insufficient due to water loss after heating. So you can do more, good soup paste, if not used up, can be sealed into the refrigerator for 1-2 days, if the soup paste becomes gray, can not be used.

Materials required:

High flour: 195g

Low powder: 90g

Yeast powder: 4.5g

Salt: 6 g

Sugar: 30g

Milk powder: 12g

Water: 65ml

Whole egg liquid: 60g

Soup: 75g

Butter: 45g

Hot dog intestines: 8

Lettuce: moderate

Salad dressing: moderate amount (ketchup)

Egg liquid: right amount

White Sesame: right amount

Note: soup, in baking, means that flour is heated after adding water to make starch gelatinize, or adding hot water at different temperatures to make starch gelatinize. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tang Zhong Re Gou Mian Bao