In the morning, I made red bean and soy milk. The remaining bean dregs don't want to be wasted, they are added to the toast. Baked toast, with the fragrance of red beans, the moisture is also very good. Sugar is added very little, the taste is light, and TX like sweet toast can increase the amount of sugar. Of course, it can also be soybean dregs of soy milk such as soybeans, mung beans, and black beans.
Mix all the ingredients except butter. Note: Soymilk itself contains soy milk. If the dough is too dry, add a little soy milk or water. If the dough is too wet, add the flour slowly. In this side, the bean dregs 220G is the weight of all the bean dregs left by my finished soy milk, so I used it.
The butter is separated by water, and the dough is poured into the dough. After the dough is cooked, it is fermented for 1 hour to 2 times. Personally, the dough with bean dregs is not suitable for fermentation for too long, and it will have a sour taste.
Spread a thin surface on the chopping board and hands to prevent the dough from sticking. The dough is divided into three portions, rounded and slack for 20 minutes.
The loose dough is kneaded into a tongue shape, rolled up into a toast mold, and the fermentation is continued until 9 minutes, about 1 to 1.5 hours.
The toast box is covered. Preheat the oven at 180 degrees, fire up and down, lower layer, 40 minutes.