Caterpillar bread in soup(tang zhong mao mao chong mian bao )

Caterpillar bread in soup

Introduction:

"Lovely soft and moist caterpillar, full of milk flavor. I remember the first time I made bread after I bought the oven. I didn't know how to make it and there was no way. The bread was hard and dark. Later, the bread made was much softer, and there was a little method, but it was still not as sweet and soft as the milk steak bread outside, and it could be pulled. It only had the taste of European coarse grain bread. After that, I gave up a little and began to study biscuits, shortcakes and cakes. I didn't make much bread, and even the bread maker was idle for a long time. Recently, I saw that there was a caterpillar in the gourmet world, who was supposed to be a full-time housewife. She studied how to eat at home every day, so she made caterpillars according to her prescription. As a result, she was really silky, soft and watery. Thank you, mom. My caterpillars succeeded, and so did my toast. I'm also a bread expert. I'm the bread maker for kneading and first fermentation, and the oven for second fermentation and baking. "

Production steps:

Materials required:

High flour: 270g

Fine granulated sugar: 35g

Animal fresh cream: 30g

Milk: 27ml

Soup: 92g

Salt: 4 g

Yeast powder: 5g

Whole egg liquid: 43g

Butter: 25g

Water: 100g

Flour: 20g

Sesame: a few

Egg yolk: a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tang Zhong Mao Mao Chong Mian Bao