Soybean milk bread

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