Soup small meal package
Overview
Tangzhong snack buns have a softer, more elastic texture and can also delay aging.
Tags
Ingredients
Steps
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To make soup: mix 25 grams of flour and 100 grams of water without dry powder.
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Place it in the microwave and blanch it on high heat for 30 seconds. Take it out and stir it for another 30 seconds. If it becomes a paste as shown, let it cool and set aside.
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Mix all the ingredients except red oil in a basin, add 80 grams of Tangzhong, and stir evenly.
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Put it into the bread machine and start the dough mixing program for 20 minutes.
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At the end of the program, the dough will be smooth and small, fragile films can be pulled out.
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Add softened butter.
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Start the second dough kneading program. After 20 minutes, the program ends and the dough is kneaded to the fully expanded stage.
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Take out the bread barrel and cover with a damp cloth to ferment the dough directly. Fermentation is complete and the dough has doubled in size.
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Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough and remove the air.
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Divide the dough into small doughs of even size, roll into balls and rest for 10 minutes.
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Take a piece of dough, flatten it into an oval shape, and fold it up and down, as shown in the picture. Do everything and relax for 10 minutes.
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Roll the dough into a long tongue shape, with the edge facing up and the bottom edge thinned.
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Roll up from top to bottom, roll tightly, and pinch to seal.
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Do everything well, place on a non-stick baking sheet, and leave space for secondary fermentation.
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After fermentation is completed, the volume of the bread embryo has doubled, and a layer of whole egg liquid is brushed on the surface. Preheat the oven to 180 degrees, place the baking sheet on the middle shelf, and bake for about 25 minutes.
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Take out the baked bread, let cool and store in an airtight container.
