Soyburger
By VicentaLakin
Family members love to eat soybean bread and give him another flower to eat。
Recipe Recommendations
- Japanese toast powder 330 grams
- low-gluten flour 82 grams
- salt 6 grams
- eggs 60 grams
- fine sugar 35 grams
- yeast 5 grams
- milk 230 grams
- butter 30 grams
- red bean paste 360 grams
- sweetening
- baking
- an hour
- senior
Steps for Soyburger
1
With the exception of bean sand and butter, all materials are placed in a wet-to-dry manner in a wash-faced drum, with salt and yeast to be separated into a thick membrane and softened butter。
2
To the stage of full expansion, the thin film can be pulled。
3
Put it in a clean tub, 30 degrees of fermentation twice the size. The fermented pasta pierced a hole with the finger of flour and the hole did not shrink。
4
On average, the noodles are split into 12 pieces, rolled round, with 15-20 minutes of awakening, and covered with fresh bags to prevent wind drying。
5
The bean sand is divided into 30 grams, rounded。
6
Take a nice, waffle face and flatten it。
7
Push the noodles up with a tiger mouth and squeeze it。
8
The face of the face was closed down and the face was stretched up and down with a cane。
9
The upper and lower ends are folded to the middle。
10
Turn over and slit it with a cutter. Don't cut it。
11
Turn to the middle。
12
In turn, it is placed in the mould, in the oven to develop a fermentation set of 37 degrees, with a bowl of hot water, twice the size of the fermentation。
13
There are four other models。
14
The fermented bread was evenly painted with egg fluid, the oven was pre-heated at 180 degrees for 20 minutes, the fermented bread was placed in the lower part of the oven, about 180 degrees for 30 minutes, and the colour was observed in the middle and satisfied with the coating of tin paper。
15
The finished product。
16
The finished product。
17
The finished product。
18
The finished product。