Soybean milk bread
Introduction:
Production steps:
Step 1: mix all the ingredients except butter and simply knead them into a ball. Add the butter to the dough several times and knead until it can hold the film.
Step 2: put the dough in the basin with oil, spray some water on the surface, wrap it with plastic wrap, and ferment it in a warm place to twice the size. Beat the air out of the dough, divide it into 8 portions, roll it round, cover it with damp gauze, and ferment at room temperature for 15 minutes.
Step 3: roll the dough into an oval shape and roll it up to take shape of jujube seed. Flatten it slightly, fold it in half into a triangle, pinch the edge tightly, and make it into an arc-shaped leaf shape at the bottom. Stack it in a baking tray covered with oil paper at a distance, and spray water on the surface. Put a plate of boiling water in the oven, and then put it into the baking tray of bread. Close the door and ferment for 1 hour.
Step 4: preheat the oven at 200 degrees. Sift a layer of high gluten flour on the fermented bread, and then draw the vein on the surface with a knife. Put in preheated oven, 200 degrees, heat up and down, bake for 20 minutes until fully colored.
Materials required:
GAOJIN powder: 270g
Low gluten powder: 30g
Egg: 50g
Soybean milk: 150ml
Fine granulated sugar: 25g
Yeast: 1 / 2 teaspoon
Butter: 30g
Salt: 1 / 4 teaspoon
Note: the crease must be pinched tightly, otherwise the final fermentation stage will open. High gluten powder can be screened a thin layer, thick, although beautiful but not delicious. It's better to put a little oil on the knife when you draw the vein, or it's better to cut it gently.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: Original
Chinese PinYin : Dou Jiang Mian Bao
Soybean milk bread
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