The nutritional value of bean dregs cannot be ignored, and the reuse of bean dregs is also varied. Making bread is one of the most commonly used methods.
Yesterday, I ground soy milk with soybeans, black beans, black sesame seeds, and red dates. The remaining bean dregs were just enough to make a big toast, which was served with jam, boiled eggs, and soy milk, for a super nutritious breakfast.
Because of the bean dregs, the surface of the bread does not look very smooth, but it does not affect the taste at all. It is very soft and moist.
Healthy bean dregs toast
By AlexaWiza
Recipe Recommendations
- high-gluten flour 280 grams
- sugar 35 grams
- whole egg liquid 40 grams
- yeast 4 grams
- salt 4 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Healthy bean dregs toast
1
Put all ingredients except butter in the bread maker.
2
Knead for 20 minutes until the dough is smooth, add softened butter and continue kneading for 20 minutes.
3
Continue kneading until the expansion stage can pull out the film.
4
Cover the kneaded dough with plastic wrap and ferment at room temperature to twice the size.
5
Remove the dough and exhaust it, divide it into 3 equal parts, round it, cover with plastic wrap and relax for 15 minutes.
6
Press the relaxed dough flat separately, roll it evenly around, and turn it over.
7
Fold the sides toward the middle, roll them out slightly based on the width of the toast mold.
8
Scroll from top to bottom.
9
Put in the toast mold.
10
Carry out final fermentation until 9 minutes full, brush the surface with egg liquid and bake. Baking: (Time and temperature are for reference only, based on your own oven) Preheat the oven in advance to 205 degrees for about 40 minutes, and remove the mold immediately after baking.