Tangzhong fancy meal package
Overview
I like the softness of liquid and soup bread. A meal bag, a cup of soy milk, and a piece of fruit. A nutritious breakfast is enough...
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Ingredients
Steps
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Liquid seed ingredients: Dissolve yeast + warm water, let stand for 5 minutes, then add flour. After fermentation at room temperature until the inside is filled with bubbles, place it in the refrigerator for more than 16 hours. The picture above shows the liquid that has been refrigerated.
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Put all the main ingredients except butter into a bread bucket, stir until smooth dough and then add butter.
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Stir until a thicker film can be pulled out as shown. Carry out basic fermentation at room temperature until it is 2-2.5 times larger. In winter, when the temperature is low, you can directly press the fermentation button in the bread barrel to ferment. Cover the liner of the bucket with a damp cloth and then close the lid.
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After the basic fermentation is completed, take out the dough to deflate. Then divide the dough into desired dough sizes. It is best for the dough in the same baking pan to be the same size. Use an electronic scale to weigh it. The big dough in mine is 100g and the small one is 50g. Cover with plastic wrap and let rest for 20 minutes.
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Shape the dough. My dough is relatively large, so I shaped it into several shapes.
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Meat floss meal pack
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After rolling in the meat floss, press one bottom edge thinly and roll it up.
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After shaping, put it in the oven to ferment until it doubles in size. Generally, the oven ferments for about 45 minutes.
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Brush another plate with egg wash and top with salad dressing.
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Preheat the oven to 170 degrees for 12 minutes on the middle rack.
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Preheat the oven to 170 degrees for 16 minutes on the middle rack.
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The extra little dough was divided into small ball bags of 10g each, which was very cute. 170 degrees, 10 minutes.
