Soybeans
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270 grams
- cold water
- sugar 50 grams
- salt 4 grams
- dry yeast 6 grams
- egg liquid 50 grams
- animal cream 35 grams
- milk 30 grams
- milk powder 10 grams
- soup seed 92 grams
- unsalted butter 30 grams
- red bean appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Soybeans
1
Prepare 450 grams of toast boxes and the required materials。
2
Twenty-seven grams of high-strength and 111 grams of cool water are mixed into the pot, then mixed into a slurry paste with a small fire, which becomes soup when completely cooled。
3
All materials and soups, except butter, are placed in a bakery, choosing the quick and facial start and face。
4
All materials and soups, except butter, are placed in a bakery, choosing the quick and facial start and face。20分钟后和面程序结束。
5
It takes 40 minutes, and the face ends, to get the dough out of the bakery。
6
Try it with your hands. It pulls out the film, it's over
7
Put the noodles in the basin and cover the shampoo and start fermenting。
8
When the noodle is twice as big, the noodle is removed and the gas in the noodle is discharged。
9
It was then divided into an average of three pieces, with 15 minutes of laxity on the roll。
10
And when it's loose, it's the elliptical shape in which every face group grows。
11
It then rolls up and down and continues to relax for 10 minutes。
12
It then rolls up and down and continues to relax for 10 minutes。
13
And then we're going to vent each other again, and we're going to grow an elliptical form, and then we're going to put the right amount on it. Red Beans
14
Scrolled from top to bottom and put it in the toast box. Medium
15
A small amount of egg fluid was painted on the face of the noodles and the secondary fermentation to the full 8 minutes of the toast box。
16
Cover, put in a pre-heated oven of 175 degrees, with about 45 minutes of fire to the surface of gold。Soybeans Make Tips
1. The tangzhong must be completely cooled before being added to the bread ingredients.
2. Knead the dough until a thin membrane can be stretched out.
3. The second proofing requires patience; if the toast tin is not filled to 80% full, the bread will not be soft. For this weather, you can place it in a 30°C oven to proof, as the internal temperature and humidity are just right for the flour to ferment.
4. You must wait until the bread is completely cool before slicing it.