Souffle bread(tang zhong su li mian bao )

Souffle bread

Introduction:

"I remember when I first learned how to make bread, and the finished product is soft. It's the first time to make the crispy bread. It's crispy and soft inside. It tastes good. "

Production steps:

Step 1: soup: use 25g high gluten flour and 125g water

Step 2: heat it to a paste, and it's not easy for the paste lines to disappear

Step 3: put egg liquid, water, soup seed, flour, salt and sugar into the bread barrel in turn, put yeast in the middle, cover with flour, start menu 12 and noodle program, set for 20 minutes

Step 4: add 10 grams of butter and continue to mix noodles for 30 minutes to ferment

Step 5: crisp: butter 10g, sugar 10g, low gluten flour 20g, milk powder 10g, hand rub into granules

Step 6: take out the dough

Step 7: after exhaust, divide into several parts and ferment again

Step 8: brush the egg on the bread germ, cut out the pattern, and sprinkle with crisp

Step 9: preheat the oven and bake at 180 ℃ for about 15 minutes

Materials required:

High gluten flour: 250g

Water: 20g

Butter: 10g

Low gluten flour: 20g

Sugar: 20g

Milk powder: 10g

Yeast: 3 G

Egg: 1

Soup: right amount

Note: color the back cover with tinfoil. The sweetness I make is not high. If I like sweet, I need to put more sugar.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Su Li Mian Bao