The other day I wrote about the production of sesame sesame meal bags, and today I'm going to write about a sister article -- soft stew bags.The square of this bread is the recipe for soft bread in my bread maker's manual, which I operate by hand, replacing the water in it with milk, and then adding a little bit of fermented milk, because there's more flour, and an extra egg.The amount I wrote down in my recipe is just enough to make an eight-inch cake-shaped 10 sesame meal bags and a 27x17-centimeter grilled soft-sliced bag, if you have a little more dough due to a handwriting error, you can play as you please.

WHAT YOU NEED

Ingredients

350 grams of high-quality flour
170 grams of low-fat flour
250 grams of milk
20 grams of refined milk
40 grams of white sugar
6 grams of yeast
40 grams of butter
4 grams of salt
Two eggs.

How TO MADE Soft packaging

Steps 1 to 4

1. Spread the eggs, leaving a small amount of juice on the side.

2. Prepare a large bowl, pour in high starch flour, low starch flour, refined milk, white sugar, salt, egg juice, milk, and yeast, so that the dough surface is smooth.

3. Then add the butter and rub it out of the muscle, and it's almost done.

4. Because my hands weren't strong enough, I stopped for about twenty minutes.

Steps 5 to 8

5. Note this step, do not add all the milk at the beginning, observe the moisture of the dough and add as desired.

6. The dough is coated with a preservative film and fermented at room temperature for about one and a half hours, observing that the dough has almost more than doubled in volume.

7. I fermented it in an empty microwave, and it worked better.

8. Because it's hot, you don't have to put hot water in the bowl, the temperature is enough.

Steps 9 to 12

9. Remove the dough and knead it thoroughly.

10. Divide the dough and roll around, 80 grams each, for a total of 7 pieces.

11. To ensure uniformity, it is preferable to use electronic weighing.

12. The remaining dough is made into a sesame meal package, as written in the previous recipe.

Steps 13 to 16

13. Cover the sliced dough with a loose preservative film for 15 minutes.

14. A loose dough, made into a bull's tongue with a doughnut stick.

15. Roll up the good leather.

16. The image is a rolled-up face embryo.

17. The rolled dough embryos are placed one by one in the baking tray, evenly spaced.

18. The second fermentation lasts 4 to 50 minutes, with the fermentation time adjusted according to the temperature of the weather.

19. Synchronous preheating oven for post-fermentation, preheating at 180 degrees for 10 minutes.

20. At first, I covered it with a preservative film, but later, because the expansion was too large, I opened the preservative film, and it also fermented perfectly.

21. The fermented embryos are gently brushed with a layer of egg juice left over.

22. The prepared face embryos are placed in a preheated oven at 180 degrees and baked for 20 minutes.

23. People have the flexibility to adjust the temperature and time according to their own oven.

24. Observe the color of the bread crust during baking, and if it is deep, cover it with tin foil at the end.

25. My oven was low, I didn't use tin foil, it was time to take out the bread, the color was just right.

26. Take a picture of the bread that has just come out of the pan, looking tempting.

27. Just tear a piece, the lace is perfect, see them, full of joy, hurry to a piece.

28.