Chinese soybean bread
By VicentaLakin
Likes to make bread in a Chinese way, it's more thinner than a direct way, and it's still soft for two days. The formula is seen at Silent Lotus, and I reduced the amount of sugar. There's soy sauce in it. Kids love it
Recipe Recommendations
- high-gluten flour 175g
- yeast 1 teaspoon
- white sugar 10g
- water 100g
- low-gluten flour 25g
- milk powder 10g
- light cream 22g
- egg liquid 35g
- salt 3g
- butter 20g
- red bean paste appropriate amount
- black sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Chinese soybean bread
1
combination of chinese pasta material (muffed flour 175g, water 100g, yeast 1 small spoon, sugar 10g)
2
When you're in the freezer, you ferment two or three times the size of the night
3
main noodle material (handy flour 50g, lowfried flour 25g, light cream 22g, sugar 35g, milk 10g, salt 3g, egg liquid 35g)
4
We'll tear the Chinese pasta to pieces and mix it
5
When you mix it up, you add butter to the extension
6
It's full
7
40 minutes of warm fermentation in the membrane chamber
8
then you take the noodles out of the flat exhaust and split them into 50 g pieces
9
We'll have 15 minutes of rounding and soy sauce
10
A nice, loose circle is rounded up and put in the soybean sand
11
Wrap it up and keep your mouth shut
12
All set up on the grill
13
The film is fermented again. It's about twice as big, and then a layer of egg fluid
14
Put the black sesame in the middle
15
Put it in the middle of a preheated oven, 180 degrees, about 16 minutes
16
When it's done, take it out