I've made a lot of bread with a baking machine, but this is the first time I've made it with a soup.The name comes from the Japanese word for "warm face" or "rare face".The biggest difference between soup bread and other breads is that starch paste increases the absorption of water, so the structure of the bread is soft, elastic and can delay aging.Using the soup method, this bread is really soft and elastic, looking at its wrinkled outer skin, you know that its flavor must be soft and fragrant, when photographing it with your hands, you find that it is soft enough to be comfortable under the waist.

WHAT YOU NEED

Ingredients

60 grams of golden powder 60 grams
60 grams of honey
Hot water (65-100 degrees) 96 grams
240 grams of golden powder
4 grams of yeast
White sugar 36 grams
3 grams of salt
12 grams of milk powder
95 grams of milk
12 grams of butter

How TO MADE Honey bean sauce with soup

Steps 1 to 4

1. Prepare the soup: heat the hot water to more than 65 degrees, pour the high flour into a quick stirring, after cooling put in the refrigerator and refrigerate overnight (about 10 hours)

2. The ingredients in the main dough other than butter and honeybees are placed in the baking machine along with the broken soup into small pieces to start the baking machine's kneading function.

3. (Do not add all the milk, leave 10-20 G so that the dough is soft and hard and adjust, and when adding the yeast, make a small circle in the middle of the dough to avoid direct contact with sugar and salt, so as not to affect the activity of the yeast)

4. After 20 minutes, the first kneading process is completed, and the dough can already be slowly opened in the hand.

Steps 5 to 8

5. At this point, softened butter is added and another kneading process is initiated.

6. The second time the dough is finished, take another piece of dough in your hand and slowly open it to pull out a large glove membrane, this is the complete stage needed to make the dough.

7. Add the beans and start the kneading process by stirring slightly for a few minutes, allowing the beans to be kneaded evenly.

8. After the dough is absorbed, the mixture is removed, the dough is rolled over the lid of the packaging machine for fermentation (this process is forgotten, use the previous figure)

Steps 9 to 12

9. The fermentation function of the bread machine is selected, and it develops when the fermentation is 2 to 2.5 times the original volume.

10. The cooked dough is removed, placed on a shelf, ventilated, divided into two parts, covered with a preservative film, and stirred for 15 minutes.

11. The loose dough is pressed flat into an oval shape.

12. After folding, it is folded from the left and right sides to the middle again, making it as long and as wide as the bread barrel.

Steps 13 to 16

13. Roll from top to bottom.

14. The receptacle is lowered into the container, and the fermentation function is selected for the final fermentation.

15. At the end of the fermentation process, the dough is fermented to 2-2.5 times its original volume.

16. Brush a layer of whole egg juice on the surface of the bread, choose the baking function to set the time to 40 minutes, the color can be medium, after baking take the bread out in time to cool completely and then put the slices in the fresh bag.

17.

Handy cooking tips

　　1. Flour has different brands and regions, and flour has different moisture absorption, so when adding liquid, do not add it all at once, but increase and decrease it according to the condition of the dough.2. The baking machine is injected in the order of liquid to solid, taking care that the fermentation powder does not come into direct contact with sugar and salt, so as not to affect the activity of the yeast.3. Making bread with a bread machine is an effort-saving and cost-saving method, my bread machine can reach the full stage in 40 minutes with 2 procedures, and the different times of the machine are not constant, as long as the bread can reach the full stage, the taste of the bread will be soft.4. Honey beans can also be substituted for raisins or dried cranberries.