Ingredients?

Tangzhong

25 grams of high-gluten flour

100 grams of water (or milk)

280g high-gluten flour

80g water (or milk)

4.5g yeast

Fine sugar 40 grams

30 grams of butter (or corn oil)

4 grams of salt

How to make soup bread?

Put the soup first Mix the ingredients evenly, heat over low heat, stir with a manual egg beater until it becomes a paste, then pour it into a crisper and immediately cover it to prevent moisture loss. After cooling to room temperature, place it in the refrigerator for 17-24 hours

Take out the soup seeds and mix with the main dough and knead until the surface is smooth, then add butter and salt and continue kneading. Use the bread machine kneading program for 2 times (knead for about 60 minutes). After kneading the dough, cover it with plastic wrap. Ferment for the first time until 2.5 times in size (about 60 minutes).

After the first fermentation, take out the dough and knead it by hand for 10-15 minutes until the dough is smooth and has no air holes.

After deflating, divide the dough into 6 equal portions and roll them into balls. Cover with plastic wrap and let rest for 15 minutes before shaping. After shaping, ferment for the second time until doubled in size (about 30 minutes).

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Spread a layer of egg wash on the bread and place it in the middle rack of the oven at 180 degrees for 18-20 minutes. ?

The baking time must be 18-20 minutes, and cannot be extended. Because if the baking time is extended, the moisture of the bread will be lost, and the bread will become hard immediately. The fermentation and baking time must be controlled. It should be just right, if it is too much it will affect the taste.