Bean dregs Sausage Bread

Bean dregs Sausage Bread

Introduction:

"There are a lot of bean dregs left after making bean curd. These are good things. They are rich in nutrition and cellulose. It's a pity to throw them away. It's delicious and economical to make bread for breakfast. "

Production steps:

Step 1: 2. Exhaust the fermented dough, divide it into 12 equal parts and round it. Cover with a moist clean gauze or plastic wrap and let stand for about 15 minutes.

Step 2: 3. Take out a portion, roll it into a circle (about 1cm thick) with a rolling pin, and put it in the baking pan. After all done, put in a warm and humid place for secondary fermentation, about 40 minutes.

Step 3: 4. After the second fermentation, preheat the oven to 180 ° C. Brush the dough with egg white, gently press the sausage slices into the bread with your fingers, then sprinkle with scallion and dried rosemary in the gap. Finally, sprinkle a layer of Mozzarella on the surface.

Step 4: 5. Put the bread in the middle of the oven and bake for about 20 minutes. When eating, squeeze a little tomato sauce or mayonnaise on the surface to eat better!

Materials required:

Flour: 4 cups

Bean dregs: 2 cups

Eggs: 2

Sugar: 1 / 3 cup

Salt: 1 teaspoon

Yeast: 3 teaspoons

Olive oil: 1 / 3 cup

Egg white: right amount

Scallion: right amount

Sausage slice: right amount

Rosemary: right amount

Mozzarella: moderate

Note: 1. Bean dregs are the leftover bean milk, not squeezed bean dregs. If you want to use the bean dregs that have been squeezed dry, you have to add soybean milk as appropriate. 2. I have tried many kinds of sausages. The best one is Italian hot sausages, which tastes like Sichuan spicy sausages, followed by garlic sausages. 3. If you don't have mozzarella cheese, you can use Carta cheese instead. If you want to use cheese slice, put it on the bread in the last 5 minutes to prevent scorching.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh