Soup Hot Dog Bread
by Cooking for baby
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Pour all ingredients except butter into the bread maker and stir for 20 minutes.
2. Add the butter and stir for another 20 minutes to the expansion stage.
3. Put the stirred dough into the container and cover it with plastic wrap to ferment to 2-2.5 times its size
4. The fermented dough is vented and divided into 8 equal parts, rounded and relaxed for about 10 minutes
5. Take a dough, flatten the dough with its mouth facing down, and roll it up and down from the middle with a rolling pin
6. Turn it over and roll it down from the long side.
7. Glue the mouth tightly and rub the ends slightly.
8. Put it in a mold for secondary fermentation.
9. The fermented dough is brushed with egg mixture and sprinkled with sesame seeds, put in the preheated oven, 170 degrees for 15 minutes. Let cool after taking it out.
10. Sauté sausage cutter or microwave directly into the microwave for 1 minute.
11. Cut the cold bread horizontally or vertically, add lettuce and sausage, and squeeze it with salad dressing or tomato sauce.
12. Finished picture
13. Finished picture
14. Finished picture
15. Finished picture
16. The method of soup: add 100 grams of high powder to 500ml of water and stir evenly. Put it on the fire to heat and keep stirring, when it is heated to 65 degrees, remove from the fire. At this time, there will be lines when the batter is stirred
17. Put it into a container and cover with a fresh-keeping lid to prevent water loss and surface crusting, and then use after cooling to room temperature. PS, if it is made according to the amount in the formula, it is easy to paste the pot, and the weight will be insufficient due to the loss of moisture after heating. So you can make more. If the soup batter is not used up, it can be sealed and stored in the refrigerator for 1-2 days. If the soup batter turns gray, it cannot be used.
Tips:Soup, in baking means adding water to the flour and heating it to gelatinize the starch, or adding hot water at different temperatures to the flour to gelatinize the starch. This gelatinized batter is the soup. The biggest difference between soup bread and other breads is that the starch gelatinization increases the water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to the taste of modern people.
