[Super soft soup [corn floss salad bag] soft sister, it's right! The practice step diagram, super soft soup made of [corn floss salad bag] soft sister, plate it right! How to Make Good]

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Super soft soup made of [corn floss salad bag] soft sister, it is right to plate it!

This time the bread made of soup is soft ~ love it!! Corn floss salad stuffing is really delicious!

Food Ingredients

Soup

high gluten flour 20g

Water 80g

Main Dough

high gluten flour 200g

low gluten flour 40g

Fine granulated sugar 33g

Milk 98g

Salt 2.5g

Butter 30g

instant yeast 3g

Stuffing

Corn kernels 50g

Meat floss 30g

Salah Dressing 30g

Step

The soup materials are mixed evenly, and the spatula is used to keep stirring during the period when the mixture is slowly heated to a paste (similar to kashida sauce, as shown in the figure). When it is almost solidified to a paste, the mixture is immediately removed from the fire to avoid excessive heating. Make the soup completely cool after use.

Put the soup seed and the main dough material except butter into the mixing tank (10-15g of milk can be reserved). The Qiao Li 7600 chef machine I used kneads for 2 minutes at 2 stages, then kneads for 6 minutes at 5 stages, kneads until the gluten expands, adds butter to continue kneading, kneads for 8-10 minutes at 5 stages, and kneads until the dough forms a relatively thin film. Kneaded dough gluten expansion, smooth surface, feel soft and elastic.

The kneaded dough is put into a basin, covered with plastic wrap for a hair, and distributed to about 2 times the size at a temperature of about 28 degrees. If the hand is touched with dry powder and the hole does not rebound or collapse, the fermentation is OK.

Exhaust the fermented dough, divide it into 6 equal parts and round them respectively.

The front of each dough is stained with a layer of white sesame seeds as shown in the figure, and the side is slightly stained.

Then place it into a baking tray and flatten it slightly. After each is done in this way, carry out secondary fermentation.

During fermentation, the stuffing can be made and all the stuffing materials can be mixed evenly.

Ferment the dough to nearly 2 times the size, find a mold similar to the figure, press into the middle of the dough, press a pit, and fill the pit with stuffing.

Put it in a preheated oven and bake at 180 degrees for 16 minutes (my oven is 185 degrees on fire and 175 degrees on fire for 16 minutes). Bake it out of the oven and cool it immediately. The residual heat in the oven will make the bread continue to bake and dry!