Reuse of bean dregs - black bean dregs toast

Reuse of bean dregs - black bean dregs toast

Introduction:

Production steps:

Step 1: mix all the ingredients except butter, knead until the dough becomes gluten, then add butter and knead until complete. Ferment to 2-2.5 times in warm place;

Step 2: flatten and exhaust, divide the dough into two parts, and relax for 20 minutes after rounding;

Step 3: take out a dough and roll it into a square shape with the same length as the toast mold;

Step 4: turn over and roll up;

Step 5: put it into the toast mold for secondary fermentation;

Step 6: ferment to 8 ~ 9 minutes, brush the egg liquid;

Step 7: preheat the oven, lower it at 180 degrees for 40 minutes, cover it with tin foil in time after coloring, and take out demoulding immediately after baking.

Materials required:

High flour: 250g

Yeast: 3G

Egg liquid: 25g

Salt: 2G

White granulated sugar: 40g

Milk: 135g

Butter: 20g

Black bean dregs: right amount

Note: I use dried bean dregs. If the bean dregs contain water, I need to reduce the amount of milk.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet