Bean bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270G
- low-gluten flour 30g
- eggs 50g
- soybean milk 150ml
- fine sugar 25g
- yeast 1/2 teaspoon
- butter 30g
- salt 1/4 teaspoon
Steps for Bean bread
1
Combination of all materials except butter is simple and convoluted. The butter was added to the noodles on several occasions, so that the film could be lifted。2
The noodles are fermented twice as large as the oiled basins, with some water sprayed on the surface, covered with protective film. The niced noodles filmed the air, divided into eight pieces, rolled round and covered the wet gauze room with warm fermentation for 15 minutes。3
It's an ellipse, and it's a date nuclei. A little flattening, folding into a triangle, squeezing the edges into an arc-shaped leaf at the bottom, with the code of a distance in the baker with oil paper and water spraying on the surface. The oven contains a plate of open water, which is then placed in the bakery, closed the door and fermented for an hour。4
The oven is 200 degrees preheat. • Scanning of the fermented breadbaskets with a high-strength powder and the appearance of a blade on the surface. Put it in a preheated oven, 200 degrees, up and down, 20 minutes to full color。Bean bread Make Tips
Make sure to pinch the folds tightly, otherwise they will open up during the final proof. Just sift a thin layer of high-gluten flour at the end; a thicker layer may look nice, but it won't taste as good. It helps to apply a little oil to the knife when scoring the leaf veins, or simply cutting gently works well too.