Soup, in baking, refers to the addition of flour to water and then heating it to make the starch paste, or adding hot water of different temperatures to the flour to make the starch paste.This paste is used in soups.The biggest difference between soup bread and other breads is that the starch paste increases the absorption of water, so the structure of the bread is soft and elastic, which can delay aging and cater to the tastes of modern people.

WHAT YOU NEED

Ingredients

Whole egg juice (dough ingredients) 60 grams
75 grams of soup (dough ingredients)
1 egg (filled with onions)
High flour (dough ingredients) 195 g
Low flour (dough ingredients) 90 grams
Yeast flour (dough raw material) 4.5 g
Salt (raw materials for dough) 6 g
Sugar (dough ingredient) 30 grams
12 grams of milk powder (made from dough)
Water (dough ingredients) 65 ml
Butter (raw material for dough) 45 g
Low flour (dough ingredients) 90 grams
12 grams of milk powder (dough ingredient)
Flowers (filled with flowers) 80 grams
1 tablespoon of corn oil (filled with onions)
Salt (filled with onions) 1/2 teaspoon
1 teaspoon of black pepper powder (filled with onions)
High flour (soup ingredients) 100 grams
Water (soup ingredients) 500 ml

How TO MADE Soup and onion bread

Steps 1 to 4

1. Add 100 grams of high powder to 500 ml of water, stir evenly, then place on the fire, heat continuously, and remove from the fire when heated to 65 degrees.

2. When the dough is mixed at this time, there will be a pattern.

3. It is placed in a container, covered with a preservative lid to prevent moisture loss and surface peeling, and then brought to room temperature for use.

4. PS, if made according to the amount in the recipe, it is easy to cook, and the resulting weight will be insufficient due to the loss of moisture after heating.

Steps 5 to 8

5. So you can do a little more, make the soup dough, if you don't use it, you can seal it and put it in the refrigerator for 1-2 days, if the soup dough turns gray, you can't use it again.

6. All ingredients except butter are added to the dough and stirred in the packing machine for 20 minutes.

7. Add butter and stir for 20 minutes until the expansion stage.

8. The mixed dough is placed in a container, covered with a preservative film, and fermented to 2-2.5 times its size.

Steps 9 to 12

9. The fermented dough is divided into nine parts after evaporation and rolled for about 10 minutes.

10. The dough is flattened by hand and exhausted.

11. The back is rolled into an olive shape.

12. The joints should be tight so that the bottom does not expand outwards when the final fermentation is completed.

Steps 13 to 16

13. Formed dough is placed in a baking tray for secondary fermentation.

14. Brush a layer of whole egg juice on the surface of the fermented dough.

15. Cut a knife in the middle with a blade and continue fermenting for about 10 minutes.

16. The onion flower filling material is mixed together.

17. (Onion fillings can be prepared in advance, but salt and black pepper powder should be mixed before use, otherwise the onion flowers will water.)

18. ）

19. Use a spoon to place the filling in the cut.

20. Preheat the oven at 170 degrees for 15 minutes.

21.