Name: Making Soboro Bread / Soboro Bread Recipe
Total time: 120 min
Yield: 6
Ingredients: Strong flour 250g; Water 117g; Instant Dryist 5g; Salt 5g; Butter 45g; powdered milk 5g; Eggs 37g; Sugar 40g; Gravity powder 150g; Sugar 90g; Butter 75g; peanut butter 22g; Eggs 15g; Starch syrup 15g; powdered milk 4g; Baking powder 3g; Salt 1g

10K Recipe

Making Soboro Bread / Soboro Bread Recipe

It's a recipe that's made easy to do at home The taste is not that different from the bread sold outside The sweet and savory toppings of Soboro and the sweet taste of bread are mixed It's a recipe that you can measure at home

6 serving

Within 120 minutes

쿠루찡

Ingredients

Strong flour

250g
Water

117g
Instant Dryist

5g
Salt

5g
Butter

45g
powdered milk

5g
Eggs

37g
Sugar

40g
Gravity powder

150g
Sugar

90g
Butter

75g
peanut butter

22g
Eggs

15g
Starch syrup

15g
powdered milk

4g
Baking powder

3g
Salt

1g

Cooking Steps: STEP 1/17

*If you don't have powdered milk, you can pass it
*Must have a stand mixer
Mix all the bread ingredients with soboro except oil and fat
When the dough is finished, add butter and mix thoroughly

STEP 2/17

Mix until the dough is glossy and smooth

STEP 3/17

If you gently push with your hands, you're done mixing when a thin film is formed

STEP 4/17

Make it smooth and cover it with plastic for the first time
Ferment until more than three times swollen
(If you have a fermentation room, do it in the fermentation room, and if you don't, turn on the floor in summer or winter, and ferment it in a blanket or warm place.)

STEP 5/17

Prepare toppings while fermenting
Please measure the ingredients

STEP 6/17

Beat in butter and peanut butter

STEP 7/17

Add sugar + salt + starch syrup and mix

STEP 8/17

When sugar is mixed to a certain extent, add eggs and mix

STEP 9/17

Mix it until it has a brighter color

STEP 10/17

Sift the powder (thin flour + baking powder + powdered milk)
Like cutting it with a spatula, mix it about 60%
Don't mix it too much

STEP 11/17

If it's 60% mixed, rub it lightly with your hands to make it look dry

STEP 12/17

After the first fermentation, divide the dough into 48g pieces and let it rest for 10 minutes

STEP 13/17

When the tissue is finished, put the toppings on top like a picture and roll the dough again

STEP 14/17

Put some water on top of the toppings and press it down with your hands

STEP 15/17

After panning, let's do the second fermentation for about 20 minutes
(Soboro should have less secondary fermentation than regular bread.) If you think it's slightly swollen, cook it.)

STEP 16/17

Soboro needs to be fermented a little less than normal bread If you think it's swollen, cook it
Oven at 180 degrees for 12-15 minutes

STEP 17/17

Completion

If you put too much toppings on it, the bread might turn off, so just put it in moderation The second fermentation is about 80% of the average bread