The bread made this time uses newly ground five-grain soybean milk instead of water, and retains the bean dregs, which is more nutritious and healthier! O(∩_∩)O~
I feel that this kind of bread that does not need to be shaped is relatively simple, and there is also an advantage. If you don't finish it for a while and worry about going bad, this kind of bread is very suitable for cutting into slices and baking it into slices with a baking pan or oven or pan. It is crispy, dry, fragrant and delicious. It's also relatively easy to put in.
Soymilk bread
By GeneSteuber
Recipe Recommendations
- flour 250 grams
- eggs one
- milk powder 20g
- butter 20g
- yeast powder 4g
- white sugar 30g
- salt 2g
- sweetening
- roast
- several hours
- ordinary
Steps for Soymilk bread
1
Add the yeast powder to the warm soy milk and stir well, and let stand for a few minutes.
2
Mix all ingredients except butter well.
3
Knead into dough with a smooth surface.
4
Knead the butter into the dough until it can be expanded.
5
Cover with plastic wrap and place in a warm place to ferment until twice as large.
6
The fermented dough is exhausted, divided into equal parts, and kneaded into circles.
7
Brush a thin layer of oil on a baking sheet and drain out small dough.
8
Fermentation to approximately twice as large.
9
Brush the surface evenly with egg liquid, sprinkle with white sesame seeds, place it in the middle and lower layers of an oven preheated to 175°, and bake over high heat for about 20 minutes.
10
The nutritious bread filled with sweet smell is freshly baked ~~