The bread goes on...The soup is good, the bread is not dry for two days, or it's very soft.Soup bread is a method of making bread that originated in Japan.Similar to the Chinese method of sourdough bread or the liquid method, soup bread is made by adding a certain proportion of soup dough to some bread recipes to make the bread softer and more water-resistant.

WHAT YOU NEED

Ingredients

Soup: 100 grams of milk
270 grams of flour
50 grams of white sugar
50 grams of whole egg juice
5 grams of yeast powder
50 grams of cream
10 grams of milk
90 grams of soup
Soup: 20 grams of flour
Soup: 20 grams of flour
5 grams of salt
25 grams of unsalted butter

How TO MADE Hokkaido bread with soup

Steps 1 to 4

1. Preparation of the soup: 1.100 g of milk in a directly heated bowl or saucepan, with 20 g of sifted high-quality flour

2. Mixed into a liquid

3. Heat it on a small fire, stir it into a paste, cool it, cover it with a preservative and refrigerate it for 1 night.

4. All ingredients, except butter, are packed in barrels and added to the soup dough (save some egg yolk for the bread).

Steps 5 to 8

5. Start a cooking process, add softened salt-free butter for 15 minutes, start cooking for 30 minutes

6. Examination of membranes

7. The first fermentation is done directly in the bread barrel, twice as big.

8. Exhale on the board, split in two (make two loaves of bread or make a turkey directly)

Steps 9 to 12

9. Open, flip, roll from top to bottom

10. Do the other one in turn, discharge it into the mold.

11. Put it in the oven for a second fermentation, twice as big.

12. Brush the eggs and sprinkle white sesame on the surface (one without sesame)

Steps 13 to 16

13. Put in a preheated oven, 170 degrees, bottom layer, 50 minutes (this temperature is for reference), color halfway and then cover with tin paper.

14. Big bread out of the oven, come on...