Tang Zhong Crispy Grain Bread

Overview

I remember making tangzhong bread when I first learned to bake, and the finished product was relatively soft. This is the first time I made the crispy bread on top. The crispy kernels are crispy and soft inside, and the texture is good.

Tags

• baking
• children
• bread
• lunch
• butter
• egg
• high gluten flour
• low gluten flour
• milk powder
• sugar
• tangzhong
• yeast
• water

Ingredients

Steps

1. 1 Soup: Mix 25 grams of high-gluten flour and 125 grams of water

   

2. 2 Just heat it into a paste and the texture of the batter will not disappear easily

   

3. 3 Put the egg liquid, water, soup seeds, flour, salt, and sugar into the bread barrel in sequence, put yeast in the middle, cover it with flour, start the dough kneading program in menu 12, and set it for 20 minutes

   

4. 4 Add 10 grams of butter and continue kneading the dough for 30 minutes to ferment

   

5. 5 Crispy grains: 10 grams of butter, 10 grams of sugar, 20 grams of low-gluten flour, 10 grams of milk powder, knead into particles by hand

   

6. 6 Take out the risen dough

   

7. 7 After exhausting, divide into several portions and ferment again

   

8. 8 Brush the risen bread dough with egg wash, cut it into patterns, and sprinkle with puff pastry

   

9. 9 Preheat the oven and bake at 180 degrees for about 15 minutes