#Monica's Nakajima Practice #Introduction: Fang Zi is from the baking classroom of [Nakajima Teacher]. Soybean powder with miso and soy milk, beans are in the battle for the dough. A burst of fresh fragrance emerged. The principle of simple raw materials is still followed, and the tools are used less and cleaned. However, [operational methods] are worth noting.
Put all the powder together in a large bowl and weigh directly, then stir by hand, and use a method similar to Taomi to draw a circle. This is to mix the powder evenly and wrap more air.
Add rapeseed oil (Nakajima teacher repeatedly stressed that the remaining oil in the spoon should also be scraped into the pot), then add the miso, while kneading the miso by hand, while stirring carefully
Then the crumbs formed by mixing are crushed. When the raw materials are mixed into a fish-like shape, that is, the initial mixing is completed. The oil in this biscuit is large, so it may not be the feeling of dry fish, but the whole is wet.
At this time, add soy milk and stir into a ball by hand. At first it was more sticky but the soy milk was quickly absorbed by the dough. Don't worry.
After the dough is formed, place the dough on the console for 2~3 times, adjust the internal structure of the dough, and discharge the internal air.
After remixing into a mass, repeat the previous step to vent the air. Hands were used to organize the dough into rods approximately 4 cm in diameter. The book says that after 30 minutes of refrigeration, I chilled for 30 minutes, but because it is not a butter cookie, it is still soft after half an hour.
The oven is preheated to 170 degrees, sliced, about 7mm thick, and if it is cracked, it can be repaired by hand.
The oven is fired at 170 degrees, about 25 minutes, baked until the surface is colored, and then taken out, and cooled in a baking tray.
1 Oven is recommended to be monitored by a thermometer. It is more accurate. 2 There is no Japanese-style white miso at hand. The result is Korean miso. The taste is also very good. 3 Yellow sucrose is also known as “three warm sugar” in Japan. The precision is lower than that of white sugar. Of course, it can also be replaced by white sugar. I didn’t do it well this time, and it is recommended to just refrigerate. This time it tastes good. However, the taste is harder, and I feel that it is related to the organization of the dough and the freezing.