65 degree soup with floss bread

I used to buy loose bread every time I do n’t make bread ~

You can make 8 60g floss bread ~

5 from 1 vote

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Course: Bread

Cuisine: Chinese

Keyword: floss bread

Prep Time: 1 30

Cook Time: 40

Servings: 2

Calories: 746kcal

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Heat the soup with a non-stick milk pan over a small fire on a gas stove, keep stirring, insert a thermometer, until it is textured, 65 degrees, leave the fire ~ cool down and reserve ~ you can prepare for refrigeration overnight
Start kneading the dough until it can pull out the thick film and easily break the hole. Add butter, but it will affect the film production earlier. Alas, my 25 grams of egg liquid is just a protein, the remaining egg yolk is reserved for Brush the surface before baking, wit ~
Because it is a small bread, you do n’t need a full glove film. You can pull out a large film and smooth the holes. You must make a glove film for toast.
Knead into a round dough, apply a little bit of corn oil to the bottom of the basin, place it and cover it with plastic wrap ~
Wake up
Divide and shape 8 pieces averagely, about 60 grams, and loosen the plastic wrap for 15 minutes
Stem tongue shaped, about 12 cm
Turn over, chop your fingers at the bottom, squeeze the salad dressing in the middle, and place the meat floss
Top down
Roll up
Close tightly
Put your posture and start the final fermentation ~ Place them on the plate one by one ~ Pay attention to the interval ~ Start a second wake up ~ It looks like thirty-four minutes ~ It feels soft to the touch, there will be a finger print when you touch it slowly Bounce back ~ Just fine ~
Brush the egg liquid while preheating the oven 180 degrees
Baking at 180 degrees for 12-15 minutes is for reference only
Salad dressing
Floss
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