1. First make the soup (40 grams of high powder, 200 grams of water). Sift 40 grams of high flour, add 200 grams of water and stir until there are no particles. Heat on low heat until the traces of egg cream do not disappear. Cover with plastic wrap and let cool for later use;
2. Bread ingredients (250 grams of high powder, 8 grams of milk powder, 20 grams of sugar, 3 grams of yeast, 115 grams of milk, 78 grams of soup, 20 grams of butter, 2 grams of salt), knead it to the expansion stage by oil method, and leave it to ferment in a warm place To twice as large
3. Divide the fermented dough into nine equal parts, add plastic wrap to round and exhaust for 15 minutes;
4. Pat the dough gently to exhaust air and arrange it into a circle;
5. Put the second shot into the mold;
6. After the second serving, brush egg liquid on the surface and sprinkle with coconut paste;
7. Put it into the preheated Changdi Baking man CRTF32K oven, 170 degrees for 20 minutes.
Tips:1. For specific time and temperature, please refer to your own oven;
2. Cover tin foil in time after coloring;
3. The biggest difference between soup bread and other breads is that starch gelatinization increases water absorption, and the texture of bread is soft and elastic, which can delay aging. The soup will be more effective if it is refrigerated until the next day. Unused soup can be stored in the refrigerator for two or three days.
