Rabbit bread in soup(tang zhong tu zi mian bao )

Rabbit bread in soup

Introduction:

"Tangzhong bread is a bread making method originated in Japan. Similar to the medium seed method, sour noodle method or liquid seed method, soup seed bread is to add a certain proportion of soup seed dough to some bread formulas to make the bread softer and more water retaining. "Tangzhong" in Japanese means warm noodle or rare noodle. "Soup" means boiled water, hot water and hot spring. "Seed" means seed, variety, material and flour fertilizer

Production steps:

Step 1: put the dark chocolate into the decoration bag and melt it in hot water.

Step 2: draw the rabbit's eyes and mouth on the surface of the bread.

Step 3: pour the milk and cooled soup dough into the toaster barrel

Step 4: add sugar, flour and yeast, and start the kneading process

Step 5: knead until the dough can be pulled out easily

Step 6: add softened butter and continue to knead the dough.

Step 7: knead until the dough can be easily pulled out of the film. Start the first fermentation for 40 minutes.

Step 8: take the fermented dough out of the toaster barrel. Exhaust air by hand and knead back to the original dough size. Divide the dough into 10 circles and 20 rabbit ears.

Step 9: prepare the bean paste filling.

Step 10: take a round dough and wrap it with bean paste

Step 11: close the dough with the tiger mouth of your hand and squeeze it tightly.

Step 12: close the mouth and put it down in the baking tray covered with oil paper.

Step 13: make rabbit's ears.

Step 14: do bread shaping in turn. Put it in the oven for the second time and ferment at 35 ℃ for 40 minutes.

Step 15: take the fermented bread out of the oven and spread a thin layer of whole egg liquid on the surface.

Step 16: preheat the oven, put the bread plate in the middle, heat 180 degrees, 10 minutes

Step 17: bake immediately and cool to room temperature.

Step 18: put the dark chocolate into the decoration bag and melt it in hot water.

Step 19: draw the rabbit's eyes and mouth on the surface of the bread.

Step 20: Bunny bread, cute!

Materials required:

Water (soup): 150g

GAOJIN powder (soup): 30g

Milk: 125ml

GAOJIN powder: 250g

White granulated sugar: 50g

Butter: 40g

Yeast: 3 G

Bean paste filling: 50g

Note: when the oven ferments, put a cup of hot water in the oven to ensure the internal humidity.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Tu Zi Mian Bao