Tang Zhong is simple to make: 1 part flour and 5 parts water, mix them together, stir them evenly until there are no particles, and then heat them to 65 degrees with low fire. Keep stirring during the heating process, and when you see small bubbles on the side of the pot, the batter will become thicker and thicker, leaving traces of stirring, so you can leave the fire. Cover with plastic wrap and cool to room temperature. Or refrigerated until the next day, the effect is better.

Tang Zhong made of 20g flour and 1 00g water can make1times bread. Tang Zhong can make bread with 50 grams of flour and 250 grams of water three times.

Second, knead the dough

Take the proportion of ordinary sweet bread as an example, because this formula can be changed a lot, as long as different fillings are added, it is different flavors of bread.

2 10g of high-gluten flour, 56g of low-gluten flour, 20g of milk powder, 42g of fine sugar, 2 teaspoons of salt1/6g of dry yeast (some adjustments should be made according to different brands of yeast and flour).

30g of whole egg, 85g of water and 84g of Tang Zhong.

Salt-free fermented cream 22g

1. Mix all dry matter except yeast.

2. Add the egg mixture and Tang Zhong and stir gently to make noodle dough.

3. Dissolve the yeast completely in water and add the dough.

4. Knead the noodles. The key of this step is to keep folding and extruding the dough until the dough is gluten-like and no longer granular.

5. Add butter several times and continue to stir the dough. The goal is to expand the stage: drag a small piece of dough to open a slightly transparent film with serrated holes.

It is normal that the dough before butter is sticky. No more flour. If it is too sticky to operate, maybe Tang Zhong is too thin. Butter must be added several times, and it must be kneaded before adding. When the dough is oily, it will gradually become smooth and no longer stick to hands.

Thirdly, basic fermentation.

1. Knead the dough into a smooth ball. In this step, as long as you put the dough on the table, circle the table with your hands and exert force at the bottom of the dough, you can harvest a beautiful ball.

2. Find a big bowl and put a thin layer of oil in it, so as not to take the dough out after fermentation.

3. Cover or seal with plastic wrap.

4. Find an environment with a temperature of 28 degrees and a humidity of 75 degrees, and ferment the dough to twice the size.