Extremely soft soup bread - heart shaped light milk soup grape bag-You Are Foodie

By Jerry
15

Extremely soft soup bread - heart shaped light milk soup grape bag

Sometimes I really feel that I can buy a mold too much. Sometimes I have to search for a mold for a long time, and I often forget to use a new mold that I have bought for a long time,!I bought this mold and only made light cheese cake once. Today I want to make a small bread with it. The small heart shape is still very beautiful!What recipe do you use? Children usually like to eat soft bread. I used light milk soup to grow bread recipes. The small bread is really soft.My soup recipe is easy to make, but it has an extraordinary effect. Even if it is kept for two to three days, the bread can be very soft and delicious.In the morning, the newly baked soft bread makes the kitchen full of charming aroma. It's really wonderful to sit around the table and share them with your beloved family! If you like to make bread, you can have a try!

Main Ingredients

Auxiliary Ingredients

RUM appropriate amount
Raisins 80 g

Step 1 . 1. Dissolve the fine granulated sugar in the soup seed in the boiling water, pour in the high powder and stir it into the soup seed to cool it.

Step 2 . 2. Knead the bread materials other than butter until smooth, then add the soup seeds, and continue to knead well.

Step 3 . 3. Add butter and knead the dough to the expansion stage, ferment to twice the size.

Step 4 . 4. Divide the fermented dough into 50g small dough and relax for 15 minutes.

Step 5 . 5. Take a small piece of dough, roll it into a round shape, wrap it in raisins, seal it, twist it into long strips, press the crease vertically with chopsticks in the center, fold both ends horizontally, and put it into the mold for secondary fermentation.

Step 6 . 6. Brush the surface of the fermented bread with egg liquid, preheat the oven for 180 degrees, and bake the middle layer for 15 minutes.

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