Classic soybean bread
By VicentaLakin
Bean-bread is a sweet piece of bread that an old kid likes. A part of the rye was added, and a little bit less, but a little more. Take a bite and feel the sweetness of milk, wheat and soy sauce in your mouth。
Recipe Recommendations
- Golden Elephant High-gluten Flour 230 grams
- rye flour 40 grams
- milk 130 grams
- soft white sugar 15 grams
- Presidential butter 20 grams
- salt 2 grams
- yeast 2.5 grams
- milk powder 10 grams
- eggs 50 grams
- bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Classic soybean bread
1
The chef's back-of-the-mill oil and face, and the face rubs so much as to pull out the film。
2
The first fermentation was three times larger。
3
Take out the noodles, exhaust them, and split them into an average of six rollers, about 82 grams each. Ten minutes still。
4
Get the soy sauce while you're still. Split the bean sand into 25 grams of each, spherical。
5
Take a little noodle flat and put it in the soy sauce。
6
Hold tight, hold still for 10 minutes。
7
Close the mouth and open it。
8
Roll up along the long side。
9
Round a circle, tight at the intersection。
10
Put it in the oven, put a bowl of hot water in the oven, and develop the fermentation function for secondary fermentation. Two rounds followed by a thin layer of melted butter。
11
The oven is 2nd floor, hot wind, about 185 degrees and 20 minutes。