Bean bagel
By VicentaLakin
WHEN WE FINISH THE SOYBEAN SOYBEAN, WE TEND TO HAVE A LOT OF SOYBEAN SLAG LEFT BEHIND, AND THEY'RE BEING LEFT BEHIND IN COLD BLOOD; DO WE NOT KNOW IF MICROCONTROLERS FEEL SORRY FOR THEIR LOSS? TODAY WE WILL USE THEM TO TURN THEM INTO DELICIOUS AND NUTRITIOUS BREAD WITH THE ACA AB-SN 6513
Recipe Recommendations
- eggs 190g
- white granulated sugar 40g
- edible oil 30g
- high-gluten flour 300g
- edible salt 1/2 teaspoon
- yeast 1 teaspoon
- Squeezed dried bean dregs 120g
- milk 80g
- butter 10g
- sweetening
- baking
- several hours
- ordinary
Steps for Bean bagel
1
Eggs, water, white sugar, oil for consumption, high-banded flour, salt for consumption, yeast for inclusion in bread drums。
2
the menu selects the sweet bread program, the weight 750g, the colour light, and the starter。
3
The slag, milk, white sugar, butter were put in the pot and the fire opened。
4
It is slowly boiled dry water, like red bean sand, and the ceasefire cools to the cold。
5
One hour and 50 minutes before the bread machine was left, the dough was removed and opened on the oil-painted panel, with a flat bean slag on the skin and a roll back from the far side。
6
The fermentation continues when the crumbs are fermented。
7
At 30 minutes ' time, the bread machine painted an egg yolk on the face of the bread。
8
Ten minutes to the van. Stop the toaster. Just take it out