Meat floss salad dressing bread (65 degree soup)

Donkey Mom just wants to say that after eating the bread fermented by the middle and soup methods, she never wants to eat other bread again, because it makes the bread softer and more stringy and lasts longer, even if it is put for more than 3 days, it will not be hard, I believe everyone will love it after doing it once.

Ingredients

Souppart:

Glutenflour 20 g

Water 100 g

Doughpart:

Glutenflour 400 g

Yeast 6 g

Cayennesugar 40 g

Milk 90 g

Water 60 g

Salt 3 g

Wholeeggwash 30 g

Butter 30 g

Spicymeatfloss Appropriateamount

Saladdressing Appropriateamount

Cooking Instructions

Make the soup part first, mix the water and flour, and stir well with a manual whisk until there are no particles
Turn on a low heat on the gas stove and stir it into a transparent paste while heating, and don't boil it when it is about 65 degrees Celsius! Be careful to use a non-stick pan! Non-stick pans! Non-stick pan oh!
Mix the water and milk, heat in the microwave until the liquid feels warm, add yeast and a little sugar and gently stir two or three times to let the yeast wet, do not stir excessively, and let stand for 5 minutes until a layer of foam floats on the surface
Add the egg mixture and stir to combine
Put the flour, sugar, and salt in a bread bucket and stir well
Pour in the soup batter after cooling
Turn on the first speed of the toaster and slowly pour in the milk and egg mixture
When the flour has formed (about 5 minutes on Cooking Variable 1), add the butter softened at room temperature
The bread machine was raised to 4th gear, and it took about 15 minutes for the donkey mother's kitchen machine to come out of the film
Arrange the dough into a circle and place it in a closed container, and let it rise in a warm place for about 1 hour until the dough is twice the size of the dough
Take out the dough and press to vent, divide it into 8 small dough pieces of uniform size, roll it round and cover it with plastic wrap and relax for 15 minutes
Use a rolling pin to roll it into a cow's tongue shape, and don't roll the dough too thin! Sprinkle the meat floss evenly and squeeze on top of the salad dressing
Gently roll it up from one end, don't roll it too tightly, loose is fine.
Close the mouth and pinch tightly
Place in a baking tray lined with baking paper, leave enough space around the oven, and put a bowl of boiling water on the bottom for secondary fermentation, about 40 minutes to twice the size
Lightly brush the surface with a layer of egg wash
Preheat the oven to 180 degrees and bake in the middle of the oven for 18 minutes
Remove and place on the grill to cool
Break one, it's fragrant, soft and delicious!
After cooling, seal and store, in fact, you can see how soft the bread is from the picture!
Make up a material diagram