Bean bread
By VicentaLakin
It's a shame to throw out the extra soybean slag. So I thought about a lot of ways to use soybean slag to bake cookies and steam buns. But it's kind of weird to bake bread with soybean. We all know how to make bread with high-strength powder, as much as we can, and soybean scum is the opposite. Now that you're steaming, try it。
Recipe Recommendations
- bean dregs 220 grams
- flour 400 grams
- yeast powder 2 grams
- corn oil 40 grams
- white sugar 100 grams
- black sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Bean bread
1
Main supplements: soybean slag, flour
2
Bread drums are put in corn oil, sugar, soybean slag; flour is put in, and yeast is put in. Start and face program。
3
Thirty minutes or so, it looks like it's rubbed out. Round up the noodles, take a fermentation。
4
It fermented more than twice as big。
5
Take the noodles out of the flat exhaust。
6
It's split evenly into a small noodle group with 20 minutes of hair。
7
Take a noodle to grow a strip, start with a roll。
8
The other side is under the pressure, that's life。
9
The dish is soaked, adhesive. Put it in the bread and cover the membrane with a second fermentation。
10
fermentation to twice the size of the fermentation, with some black sesame。
11
The oven is 200 degrees. 20 minutes on the lower and middle level。
12
Take out the grill and dry it for food。
13
Look at the internal organization, it's very soft。Bean bread Make Tips
One, the flour I use is the normal flour that steams at home. 2. The temperature of the oven is for reference purposes only. 3. No water was added because of the higher moisture content of the soybean slag。