1. Mix the high powder of the soup with milk, and heat it on the stove.
2. Stir while heating, until it becomes viscous, let it cool off the heat and transfer to the refrigerator for 1 hour.
3. Weigh the bread ingredients, put the ingredients except butter into the food processor, and pour in the chilled soup.
4. Start the food processor to make it into a dough, and then add butter after a few minutes of rest, and stir again to the fully expanded stage to produce a thin glove film.
5. After kneading, tidy up and cover with plastic wrap to ferment.
6. When the dough has fermented to 2.5 times its size, dip your fingers in the flour and poke holes, and the fermentation is complete without shrinking.
7. Knead the dough repeatedly to remove air bubbles.
8. Divide evenly into 10 equal parts (approximately 49-50 grams each), and relax for 15 minutes after spheronization.
9. Take a dough and roll it into an oval shape.
10. Then fold the left and right sides toward the middle.
11. Then roll up and down to the middle, roll to the middle and press tightly.
12. Turn it over and one shape is complete.
13. After making them in sequence (I bake them in a small oven), put them in the baking tray and put them in the oven, and put a bowl of hot water for the second fermentation.
14. Second, take out the bread dough, sift the high-gluten flour or coconut paste on the surface, and cross with a blade.
15. Preheat the oven to 160 degrees, bake the middle layer for 20 minutes, and cover with tin foil after the middle is colored satisfactorily.
16. Dry until warm and put it in a fresh-keeping bag.
17. Finished picture
18. Finished picture
19. It was still very soft on the second and third day.
Tips:1. The baking temperature is adjusted according to your own oven.
2. Use a sharper blade when cutting the cross pattern. I didn't cut well the first time.
3. Dry the bread until it is warm and put it in a fresh-keeping bag. It is a very soft roll.
