Bean dregs braided bread

Bean dregs braided bread

Introduction:

"Bean dregs and bread, one in China and one in the west, two seemingly unrelated ingredients, can still be perfectly combined and integrated. Bean dregs are rich in dietary fiber. Although they taste rough, when combined with other ingredients, they not only can't feel its roughness, but also can eat nutrition into their stomach unconsciously."

Production steps:

Step 1: pour the filtered bean dregs into the bread barrel

Step 2: put all the ingredients except sesame into the bread barrel and open the flour mixing procedure twice (40 minutes in total)

Step 3: at the end of the dough mixing, pull out the glove film behind the dough (you can see the particles above, which are bean dregs)

Step 4: make the hair 2-2.5 times the original size at room temperature

Step 5: take out the dough and knead it evenly on the chopping board. Divide it into small dough of appropriate size. Knead it into thin strips in groups of three, as shown in the figure

Step 6: like braiding

Step 7: 7. Make it up and squeeze both ends tightly

Step 8: place the finished embryo in the greased baking pan for second time

Step 9: after finishing the second round, brush the surface with egg liquid and sprinkle sesame seeds

Step 10: preheat the oven to 180 degrees in advance, bake it for 25 minutes, then take it out to cool.

Materials required:

Bread flour: 350g

Corn oil: 25g

Sugar: 35g

Soybean dregs: 110g

Salt: 1g

Yeast powder: 3G

White Sesame: a little

Note: 1. It's OK to ferment normally at room temperature; 2. If the surface color is too heavy during baking, it should be covered with tin foil midway.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet