Soybean braid bread
By VicentaLakin
Soybean, bread, and two seemingly unconnected foods can still be perfectly combined and integrated. The soybean is rich in food fibres, which, although coarse, are not only not coarse enough to fit with other foods, but also, unwittingly, feed into the stomach。
Recipe Recommendations
- bread flour 350g
- corn oil 25g
- sugar 35g
- bean dregs 110g
- salt 1g
- yeast powder 3g
- white sesame a little
- sweetening
- roast
- half an hour
- simple
Steps for Soybean braid bread
1
Filtered soybean slag into a bread bucket
2
All materials except sesame are placed in a bread barrel for 2 times and face program (for a total of 40 minutes)
3
And the back of the face can pull out the mural
4
Room temperature is 2-2.5 times larger
5
Take out a fully plattered exhaust on the board and split it into a small, specter-sized group of fine strips, as shown in the figure
6
Like a braid
7
Make it up
8
When you've done it, you put it in the saucer
9
After the second round, the surface brushes up the egg fluid
10
The oven is preheated to 180 degrees in advance, has been roasted up and down for 25 minutes, and has been baked and dried out。Soybean braid bread Make Tips
1. With the current weather, normal fermentation at room temperature is sufficient.
2. If the surface gets too dark during baking, cover with aluminum foil halfway through.