Soup Type Cream Snack Pack
1.
First, make the soup, take a small milk pot and add 100 grams of water and 20 grams of high-gluten flour to the soup ingredients in the auxiliary ingredients. Stir it evenly, put it on the stove and stir and cook until it is gelatinized as shown in the picture. , Cover tightly and cool but set aside. (The cooked soup weighs out 70 grams)
2.
Put all the liquid in the bread maker first.
3.
Then put in all the ingredients except butter and 70 grams of soup, start the bread machine and dough program to the end.
4.
After kneading the dough, add butter softened at room temperature, and start the kneading program again to the end. (Republic of 2 times)
5.
The mixed dough is fermented to 2.5 times its original size.
6.
Take out the fermented dough, knead and flatten it, divide it into equal parts, cover tightly and relax for 10 minutes.
7.
Take a porous round cake mold, round each dough, make a set of two, put it into the mold, (there is no mold can be replaced by a paper cup mold) into the oven to start the fermentation function, put the dough, Put a cup of warm water at the bottom for the second fermentation until the dough is 1.5 times larger.
8.
Take out the second dough.
9.
Sift a thin layer of dry flour into the surface. Preheat the oven 180 degrees.
10.
Put it into the middle of the oven and bake it at 180 degrees for 15 minutes.
11.
The finished product will be demoulded immediately after it is out of the oven ~ wait for it to cool to lukewarm airtight storage
12.
Let's have another plate.
Tips:
The oven temperature depends on the individual's oven temperament.
