Recipe: Bean dregs white toast

Home Cooking Recipe: Bean dregs white toast

Notes:

Use white bean dregs to make white toast (good morning in the morning, forget to take photos) (have to use this, next time to fill)

Ingredients:

Steps:

  1. Home Cooking Recipe: Soybean residue and soy milk are mixed evenly into the mixing tank. This time the bean dregs are not very dry, so 80 grams of soy milk is used. Unsure comrades can reserve 10 grams or so.

    Soybean residue and soy milk are mixed evenly into the mixing tank. This time the bean dregs are not very dry, so 80 grams of soy milk is used. Unsure comrades can reserve 10 grams or so.

  2. Home Cooking Recipe: All the materials except butter are poured into the mixing tank, and the oil method is completed to the full stage.

    All the materials except butter are poured into the mixing tank, and the oil method is completed to the full stage.

  3. Home Cooking Recipe: The dough is put into the basin cover and the plastic wrap is fermented to 2 to 2.5 times.

    The dough is put into the basin cover and the plastic wrap is fermented to 2 to 2.5 times.

  4. Home Cooking Recipe: Fermented dough

    Fermented dough

  5. Home Cooking Recipe: Divide the exhaust into 3 equal turns and relax for 15 minutes.

    Divide the exhaust into 3 equal turns and relax for 15 minutes.

  6. Home Cooking Recipe: The loose dough is smashed into a rectangular shape and then tri-folded.

    The loose dough is smashed into a rectangular shape and then tri-folded.

  7. Home Cooking Recipe: Once again, it is rectangular, the width is slightly narrower than the toast box, and then rolled up from top to bottom.

    Once again, it is rectangular, the width is slightly narrower than the toast box, and then rolled up from top to bottom.

  8. Home Cooking Recipe: Roll the dough into the toast mold, cover with plastic wrap and ferment until 9 minutes, while preheating the oven for 180 degrees, baking for about 30 minutes.

    Roll the dough into the toast mold, cover with plastic wrap and ferment until 9 minutes, while preheating the oven for 180 degrees, baking for about 30 minutes.


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