Tang Zhong Rabbit Bread
Overview
Yuzhong bread is a bread-making method that originated in Japan. Similar to the zhongzhong method, sour old noodles or liquid method, tangzhong bread is made by adding a certain proportion of tangzhong dough to some bread recipes to make the bread softer and more water-retentive. Tangzhong means warm noodles or thin noodles in Japanese. Tang means boiling water, hot water, and hot spring bathing. Seed means seeds, varieties, materials, and fertilizers (seeds).
Tags
Ingredients
Steps
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Melt the dark chocolate in a piping bag with hot water.
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Draw bunny eyes and mouth on the surface of the bread.
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Pour the milk and cooled soup dough into the bread machine bucket
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Add sugar, flour, yeast and start the kneading program of the bread machine
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Knead until the dough can be easily pulled out into long threads
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Add softened butter and continue kneading the dough.
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Knead until the dough can be easily pulled out of the film. Start the first fermentation for 40 minutes.
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Take the fermented dough out of the bread machine bucket. Use your hands to deflate the dough and knead it back to its original size. Then divide the dough into 10 rounds and 20 bunny ears.
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Prepare bean paste filling.
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Take a round dough and wrap it with bean paste filling
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Use the thumb of your hands to close the dough and pinch it tightly.
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Place seam side down on a baking sheet lined with greaseproof paper.
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Then make the bunny ears.
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Shape the bread in sequence. Place in the oven for the second fermentation and ferment at 35 degrees for 40 minutes.
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Take the fermented bread out of the oven and spread a thin layer of egg wash on the surface.
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After preheating the oven, place the bread pan in the middle layer and heat to 180 degrees for 10 minutes
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Take out of the oven immediately after baking and cool to room temperature.
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Melt the dark chocolate in a piping bag with hot water.
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Draw bunny eyes and mouth on the surface of the bread.
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Little bunny bread, so cute!