Bread with scallion in soup(tang zhong xiang cong mian bao )

Bread with scallion in soup

Introduction:

"Soup seed" in baking means that flour is heated with water to gelatinize starch, or hot water at different temperatures is added to flour to gelatinize starch. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging and cater to the taste of modern people. "

Production steps:

Materials required:

High flour: 195g

Low powder: 90g

Yeast powder: 4.5g

Salt: 6 g

Sugar: 30g

Milk powder: 12g

Whole egg liquid: 60g

Water: 65ml

Soup: 75g

Butter: 45g

Scallion: 80g

Egg: 1

Corn oil: 1 tbsp

Black pepper: 1 tsp

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Tang Zhong Xiang Cong Mian Bao