Bean cereal and soup
By VicentaLakin
Mr. Meng's soybean toast is used as pure soybean. It's all a mix of soybean. For the heart of the soybean toast, it's only done when the tofu is made. It's a little big for a tri-coated toast box. But it's all right. Just the headmaster's on the 7-8. I just couldn't see it coming when I baked and had to stretch my neck to see him. It's the prettiest cereal in the world. As for the smell of soy milk, it doesn't seem to feel much。
Recipe Recommendations
- instant oatmeal 15 grams
- high-gluten flour 210 grams
- sugar-free soy milk 50 grams
- fine sugar 20 grams
- salt 1/4 teaspoon
- soybean milk 110 grams
- dry yeast 3 grams
- butter 20 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Bean cereal and soup
1
Soup: 15 grams of ready-to-eat oatmeal, 1 spoonful of high-banded powder, 50 grams of sugar-free soy sauce
2
It's not like I'm going to have to go to the kitchen
3
Smuggle evenly
4
It's boiled and mixed
5
We'll cover it in the cold. We'll freeze it in 60 minutes
6
Flour: 210 grams of high-weed powder, 20 grams of fine sugar, 1/4 spoons of salt, 110 grams of soy milk, 3 grams of dry yeast, 20 grams of butter decorator: the right amount of egg fluid, i.e. 1 large oatmeal Spoon
7
Throw soup and all the pasta except butter into the bowl
8
Smash it evenly and add butter
9
Keep rubbing
10
Put it in the bowl for basic fermentation
11
The headmaster is big
12
Ventilation, split into 3 equals, roll round, loose for about 10-15 minutes
13
Ellipse
14
Shade
15
Put it down, put it in the toast box, put it in the warm and fermented for about 60 minutes
16
Noodles up to eight cents full
17
Roll oatmeal
18
Put it in a preheated oven, mid-down, 190 degrees up, 200 degrees down, about 30 minutes up
19
It's colored on the surface
20
Take it off immediately
21
Slice after cooling