Tang Zhong

25 grams of high gluten flour

Water (or milk)100g

Main powder ball

280 grams of high gluten flour

80 grams of water (or milk)

Yeast 4.5g

40 grams of fine sugar

30 grams of butter (or corn oil)

4 grams of salt

Bread practice in Tang Zhong

First, mix the Tang Zhong materials evenly, heat them with low fire, stir them with a manual eggbeater until they are paste, then pour them into a fresh-keeping box, and immediately cover them to prevent water loss. After cooling to normal temperature, put it in the refrigerator 17-24 hours.

Take out Tang Zhong, mix with the main dough and knead until the surface is smooth, then add butter and salt to continue kneading. The bread machine kneaded the dough twice (about 60 minutes). After kneading the dough, cover it with plastic wrap and ferment for the first time to 2.5 times the size (about 60 minutes).

After the first fermentation, take out the dough, knead the dough manually for 10- 15 minutes, and exhaust until the dough is fine and free of pores.

After exhausting, divide the dough into 6 equal parts and knead it round, cover it with plastic wrap and relax for 15 minutes, then set it, and then conduct the second fermentation to double the size (about 30 minutes).

Spread a layer of egg liquid on the bread and put it in the oven 180 degrees 18-20 minutes.

The baking time must be 18-20 minutes, which cannot be extended. Because the baking time is prolonged, the moisture of bread will be lost and the bread will harden immediately. The fermentation and baking time should be properly controlled, and too long time will affect the taste.