#aca Baking Star Competition# Soup Type Squeezed Bread
1.
Prepare the materials before you do, so as not to be in a hurry. First make the soup and mix the ingredients until they are powder-free. Stir while heating on low heat, the batter can be taken out and let cool for use
2.
While the soup is cooling, we begin to prepare the main dough. Warm water [within the dose] add yeast and stir to melt, set aside for a while to activate the yeast
3.
After the soup has cooled, add the ingredients of the main dough except the butter, start to stir and knead [The amount of personal preparation is 2 times that of the recipe]
4.
Due to the relatively large bread machine, there is really no way [- -! Must find a local tyrant to sponsor a cook machine] I can only manually...knead until it expands, add softened butter and continue to knead until the film is formed...[Process.... Hot... ...]
5.
After kneading, it can be fermented, and the exhaust can be taken out after fermenting to 2 to 2.5 times larger.
6.
Divide the vented dough into 16 portions and squeeze it upward from under the mouth to round. Seal down, put on the baking tray, cover with plastic wrap, and let it stand for 15 minutes
7.
After proofing, you can press it with your hand to enter 2 hairs. If it is fermented at room temperature, remember to cover it with plastic wrap to prevent the surface from drying.
8.
2 After the hair is finished, brush the egg liquid on the surface and sprinkle a little white sesame seeds to decorate the fragrant. The oven is preheated 180 degrees in advance, and the upper and lower fires are baked for 20 minutes [please adjust according to the characteristics of your own oven]
9.
After the bread is out of the oven, pour out the mold, and brush a thin layer of butter on the surface while it is hot
10.
Very delicious soup type bread complete
11.
The deliciousness is in your own hands
Tips:
The soup must be stirred slowly
