Soybean
By VicentaLakin
Beans are rich. It's a shame to throw them away. It's often used to make buns or cakes. Let's try toast this time. The finished product is still satisfactory. Very soft. The soybean slag had the effect of seeding. Like a bread-eater can try。
Recipe Recommendations
- bean dregs 175 grams
- high-gluten flour 140 grams
- Medium gluten flour 140 grams
- white granulated sugar 35 grams
- honey beans 15 grams
- yeast 5 grams
- milk 50 grams
- salt 2 grams
- honey 1 scoop
- water 1 scoop
- almond slices 2 grams
- butter 20 grams
- sweetening
- roast
- several hours
- simple
Steps for Soybean
1
Bean slag, two types of powder, sugar, salt, milk, yeast in the basin, tumbled with chopsticks. Put it in half an hour. Then start rubbing your face. Slipped and then added butter to the film。
2
Keep rubbing it like this. Because with the soybean slag it's okay. It's been too long without hand rubbing. It's good to practice once in a while. There's a baker who can mix it directly。
3
Rounded the oven for the first fermentation。
4
fermentation to 2.5 times larger. Finger-stuck holes don't shrink。
5
The exhaust is divided into three equals. Ten minutes loose。
6
Take a noodles to grow strips。
7
Volume. Three in turn。
8
Take one away again. Bean-covered. Get a little thinner up there. Roll from bottom up。
9
Three in turn。
10
450 grams of oilpaper in the toast box. Three volumes were fermented twice at a distance from the oven. Put a glass of water in the oven。
11
fermented and removed. 180 degrees preheat oven. Bread surfaces spray water, almond chips。
12
Put it in the pre-heat oven. Middle and lower. Thirty-five minutes. Cover the surface with tin paper。
13
A spoon of honey and a spoon of water。
14
Time's up. Brush honey water while it's hot。
15
After brushing it up, it's cool。
16
It's a little cold before tearing out the paper。
17
We'll put it in a fresh bag. Torn or sliced。