Soup seeds, a little bit of work,
The sun is shining like summer, the dough grows beyond imagination,
It turned out great,
A soft girl with only whipped cream, no water and butter. . .
Soup seeds: high-gluten flour 20g, Water 80g;
Main dough: high-gluten flour 260g , whipped cream 100g , whole egg liquid 48g , sugar 50g , salt 4g , Fresh yeast 12g.
Pour the soup ingredients into the milk pot and stir until there are no particles.
Heat and stir over low heat until it becomes a paste. Cover with plastic wrap to prevent moisture from evaporating, and place in the refrigerator for more than half an hour.
Put 90g of the soup dough and the main dough ingredients into the bread machine and mix, and knead out the glove film.
Place in a warm, moist place to ferment until the dough doubles in size. The holes poke out with floured fingers do not shrink back.
Take out, vent, divide into three equal parts, knead into balls, cover with plastic wrap and rest for 15-20 minutes.
Roll out the dough into a rectangle. Then fold the long sides in half and press the long strips together.
Then roll up from one end to the other,
Lay them down in the toast box. Cover with plastic wrap and place in a warm and humid place to ferment until it is eighth full. Cover and ferment until full.
Put it in the preheated oven and bake at 180 degrees for about 40 minutes.
Take out the cover, buckle it out, let it cool to hand temperature, slice it, and store it in an airtight bag.
Use it for breakfast sandwiches. . . .
