"Tang Zhong" means hot or thin noodle soup in Japanese, which means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers. The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging.

White toast Tang Zhong bread

Tang Zhong material: flour 20g, water: 100g.

Tang Zhong practice:

1. Add 100g of water to a small pot.

2. Add 20 grams of flour.

3. After stirring evenly, turn off the fire with a small fire while stirring until the lines appear.

Well, it can be used after cooling, isn't it quite simple? I think this process is like cooking paste, hehe ~

Bread ingredients: flour: 270g, sugar: 40g, salt: 4g, yeast: 5g, whole egg: 45g, cream: 30g (cream for cake decoration, if not, replace it with milk), milk: 30g, butter: 25g, all freshly made Tang Zhong (it must be cooled, otherwise it will affect yeast fermentation).

Exercise:

1. Put all the ingredients except butter into the toaster. Pay attention to the order: first, cream, milk, Tang Zhong, eggs, sugar, salt, then flour, and finally yeast. Then choose the dough making program, let the bread machine work, knead the dough, and then put the butter in. Well, the bread maker will do the dough making. 2, the first fermentation is good, and the pressing surface will not rebound. Take out the dough and divide it into nine parts. Pay attention to some distance and leave it at room temperature 15 minutes.

3. The following is the key step of the bread drawing effect: take a dough and gently roll it into a flat circle, then roll it up and gently roll it into a flat circle and put it into a paper cup (or put it directly on the baking tray, my paper cup is relatively large, and nine paper cups just fill my baking tray).

4, fermentation again, see the volume expanded by 2 times.

5. Brush the surface of the fermented bread with egg liquid and sprinkle with sesame seeds ~

6, oven preheating 180 degrees, ready to enter the oven.

7. Bake in the oven 180 degrees for about 25 minutes, and then take it out.