Especially soft meatloaf bread without any blowing agent

　　The bread bought in the store is very soft, but the additives are always unsettling, so I looked it up online, saying that the bread is made with soup, which is very soft, this is a pure natural bread, today I tried to make bread with soup for the first time, and it worked well, I'm happy, I don't need any blowing agent, I can also make soft and delicious bread.

WHAT YOU NEED

Ingredients

15 grams of flour
60 grams of milk
250 grams of flour
Low flour 50 grams
3 grams of yeast
3 grams of salt
20 g of white sugar
One whole egg.
100 grams of water
30 grams of butter

How TO MADE Especially soft meatloaf bread without any blowing agent

Steps 1 to 4

1. Soup method: 1 part flour, 5 parts water, mixed together, stirred evenly until free of particles, then heated on a small fire to 65 degrees from the fire.

2. The 65 degree criterion is: continuous stirring during the heating process, waiting to see the small bubbles on the edge of the pan, the dough continuously becomes thick, and will leave traces of stirring, you can leave the fire.

3. Cover with a preservative film and cool to room temperature.

4. Or refrigerated until the next day, which is more effective.

5. The soup and all the ingredients except the butter are kneaded until smooth, the butter is kneaded until expanded, the fermentation is doubled; the dough is discharged, divided into small doughs of the same size, about 60 grams each, set for 15 minutes, and then wrapped one by one in meatloaf;

6. Put it in a toaster, ferment it again to twice the size, brush the egg juice.

7. After preheating the oven 170 degrees, medium layer, 20 minutes.

8.