The soup is smaller, the bread is softer, it is more elastic, and it can delay aging.

WHAT YOU NEED

Ingredients

250 grams of wheat flour
80 grams of soup
40 grams of whole eggs
40 grams of white sugar
3 grams of salt
60 grams of animal cream
Clean water 20 grams
4 grams of dry yeast
25 grams of butter

How TO MADE Soups and snacks

Steps 1 to 4

1. Soup: 25 grams of flour, 100 grams of water, mixed with no dry powder.

2. Put in the microwave oven on high heat for 30 seconds, take out the stirring for another 30 seconds, as shown to become paste, cool the spare.

3. All ingredients except red oil are mixed in a bowl, add 80 grams of soup, stir evenly.

4. In-packing machine, start and face procedure, 20 minutes.

Steps 5 to 8

5. At the end of the process, the dough is smooth and can be pulled out of the fragile film.

6. Add softened butter.

7. Start the second dough process, 20 minutes, end the process, knead the dough to the fully expanded stage.

8. Take out the bread barrel, cover it with a wet cloth and ferment the dough directly.

Steps 9 to 12

9. Fermentation is completed, and the mass is doubled.

10. Remove the dough, sprinkle the dry powder anti-sticky, rub the dough, remove the air.

11. The dough is divided into small doughs of uniform size, rolled round and loosened for 10 minutes.

12. Take a dough, press it flat into an elliptical shape, fold it up and down, as shown in the figure.

Steps 13 to 16

13. Do all right, relax for 10 minutes.

14. The dough grows tongue-shaped, with the mouth facing upwards and the bottom pressed thinly.

15. Roll from top to bottom, tighten, squeeze the mouth.

16. Do everything well, put on a non-sticky toaster, empty away from the second fermentation.

17. After fermentation, the bread is doubled in size, and the surface is brushed with a layer of whole egg liquid.

18. Preheat the oven at 180 degrees, place the pan in the middle and bake on high heat for about 25 minutes.

19. The baked bread is removed, cooled, sealed, and stored.

20.

Handy cooking tips

　　The temperature and time of the oven are adjusted according to the condition of the oven.The absorption of water varies from flour to flour, and the addition of liquid material increases or decreases accordingly..Each bread maker has a different power, so the kneading time should be flexible, paying attention to the state of the dough.4 pieces of baked bread are too dark in color and need to be covered with tin paper.