Steamed bread with milk and bean dregs

Steamed bread with milk and bean dregs

Introduction:

"Let the people who don't drink milk have some milk. This time the bean dregs steamed bread with milk minus bean dregs. Although bean dregs are also a treasure, rich in dietary fiber, it has certain benefits for reducing the three highs. However, too much dietary fiber will also affect the absorption of nutrients, and the most intuitive effect is the taste. Reduce the amount of bean dregs, will the taste be better this time? Lazy germination, the dough to the bread machine to complete. Even, I don't bother to ferment it in a bowl, and directly cover it with preservative film to make it grow up in a bread barrel, which not only saves time, but also saves washing a bowl. The bean dregs steamed bread with milk is much whiter than the pure bean dregs version. No wonder milk can whiten it. "

Production steps:

Step 1: Materials

Step 2: pour all the ingredients into the bread barrel

Step 3: select the kneading procedure and set the time as 30 minutes

Step 4: end of kneading

Step 5: cover with plastic film and wait for the dough to grow

Step 6: divide into 5 equal parts

Step 7: rounding

Step 8: put it in the drawer and let it grow for about 40 minutes

Step 9: dough grows

Step 10: add cold water to the pan and steam over high heat for about 15 minutes

Step 11: cooked, out of the pot

Materials required:

Bean dregs: 80g

Medium gluten powder: 250g

Dry yeast: 1 / 2 teaspoon

Milk: moderate

Note: milk should be added according to the water content of bean dregs. The fermentation time should be determined according to the actual temperature. After steaming, turn off the heat and simmer for 2 minutes before uncovering the cover, which can avoid wrinkles on the surface.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original