Recipe: Soy flour bread

Home Cooking Recipe: Soy flour bread

Notes:

Improved "non-fried soy flour bread" from Ibaraki Reduce the amount of sugar on the basis of the original, and add a small amount of black sesame powder to increase the taste and nutrition. With a thick soy flour and a light sesame scent, it is a good staple bread choice. Of course, you can also use the soy bean powder to make it completely. Soybean powder control can't be missed! “The most memorable bread in the school’s nutritious lunch, because of the relationship between the new powder (rice flour/sticky rice noodles), you can have a deep-fried feeling even if you don’t need to fry. Whether you care about cholesterol or lose weight People in the world can eat with peace of mind" Finished reference component: 6 (larger than fist) ==================================================== The Oil Free & Cream Low Fat Snack Menu is constantly updated: https://www.xiachufang.com/recipe_list/95191/

Ingredients:

Steps:

  1. Home Cooking Recipe: Half of the high-gluten flour (115g), and yeast sugar are placed in the pot. Put the yeast and sugar on one side, break up the eggs, pour the egg juice, and keep the egg juice away from the yeast (if you can't guarantee the separation, add the egg liquid, I can add it here)

    Half of the high-gluten flour (115g), and yeast sugar are placed in the pot. Put the yeast and sugar on one side, break up the eggs, pour the egg juice, and keep the egg juice away from the yeast (if you can't guarantee the separation, add the egg liquid, I can add it here)

  2. Home Cooking Recipe: Pour warm water into dry yeast and dissolve it thoroughly

    Pour warm water into dry yeast and dissolve it thoroughly

  3. Home Cooking Recipe: (If the first step does not have the egg liquid), add the egg liquid when the dry yeast is completely dissolved, and mix well.

    (If the first step does not have the egg liquid), add the egg liquid when the dry yeast is completely dissolved, and mix well.

  4. Home Cooking Recipe: Blended to no powder

    Blended to no powder

  5. Home Cooking Recipe: Add the remaining half of high-gluten flour (115g), soy flour, black sesame powder and salt

    Add the remaining half of high-gluten flour (115g), soy flour, black sesame powder and salt

  6. Home Cooking Recipe: When mixing evenly into the dough, take out the dough and beat the dough. When the gluten is expanded, roll the plastic wrap to carry out the basic fermentation (about 25 minutes at about 40 °C), and confirm with the fingers whether the fermentation is successful.

    When mixing evenly into the dough, take out the dough and beat the dough. When the gluten is expanded, roll the plastic wrap to carry out the basic fermentation (about 25 minutes at about 40 °C), and confirm with the fingers whether the fermentation is successful.

  7. Home Cooking Recipe: After the dough is vented, remove it from the bowl, divide it into six rounds, cover with plastic wrap/wet cloth, and let stand for 10 minutes.

    After the dough is vented, remove it from the bowl, divide it into six rounds, cover with plastic wrap/wet cloth, and let stand for 10 minutes.

  8. Home Cooking Recipe: Prepare the surface powder when standing.

    Prepare the surface powder when standing.

  9. Home Cooking Recipe: Soybean powder black sesame powder granulated sugar sticky rice powder is mixed evenly.

    Soybean powder black sesame powder granulated sugar sticky rice powder is mixed evenly.

  10. Home Cooking Recipe: Take a dough and flatten it

    Take a dough and flatten it

  11. Home Cooking Recipe: 擀 into an oval shape of about 13x10cm

    擀 into an oval shape of about 13x10cm

  12. Home Cooking Recipe: Pinch the sides to the center and then pinch the cuffs

    Pinch the sides to the center and then pinch the cuffs

  13. Home Cooking Recipe: Put the mouth down on the baking sheet with baking paper

    Put the mouth down on the baking sheet with baking paper

  14. Home Cooking Recipe: Sprinkle the mixed powder over the dough and cover with plastic wrap/wet cloth for secondary fermentation (40 ° C for about 20 minutes)

    Sprinkle the mixed powder over the dough and cover with plastic wrap/wet cloth for secondary fermentation (40 ° C for about 20 minutes)

  15. Home Cooking Recipe: Put it into a preheated oven and let the upper and lower layers of the 180 degree fire for 9 minutes until it is slightly colored.

    Put it into a preheated oven and let the upper and lower layers of the 180 degree fire for 9 minutes until it is slightly colored.

  16. Home Cooking Recipe: Eat hot!

    Eat hot!

Tips:

1. You can use black sesame powder, 20g soy flour in the dough, and the amount of soy flour on the surface is unchanged, just remove the black sesame powder. 2. Soy flour is cooked. If it is a soy bean noodles, put it in a wok and let it cool. 3. Eggs can be added directly in the first step, but away from the direction of yeast and sugar. In order to avoid contact with yeast, I am here after the yeast is dissolved. Can 4. The amount of sugar can be adjusted according to the preference. The original used 36g, I reduced it to 30g, basically the sweetness of the grain is not outstanding. The plastic part can also be played at will. 5. Please adjust the fermentation time according to the temperature. For example, if the fermentation temperature is 25 degrees, then you will have 40 minutes for one hair and 32 minutes for the second time. You can count it yourself, but the hair is still based on the finger test to determine if the hair is not good. It is better to pay attention to the moisturizing place during fermentation. For example, it can be placed in the oven, and the cup of hot water can be placed next to it.   Confirm a fermentation: poke the flour with your fingers, poke into the dough and then pull away. If the hole is not closed, it means completion. Note: a. If the puncture hole is closed, it means that the fermentation is insufficient, and it takes a little longer to ferment. b. If the dough is soft and inelastic, the hole is almost closed, indicating excessive fermentation. This may be due to excessive fermentation temperatures or too long a time. This kind of dough can no longer be used to bake bread. It can be sliced ​​into pizza → → The secondary fermentation temperature should not exceed 40 degrees. 6. Don't overheat the water to kill the yeast! 7. Half of the powder is added to ensure adequate mixing and does not allow salt to affect yeast dissolution. Of course, you can also pour all the powders into one at a time. The yeast is first dissolved in warm water and mixed. As long as it does not affect the dissolution and activity of the yeast, you don't have to stick to this step. [Personal experiment feels that it is better to mix the first half of the high-gluten flour, for reference only.   8. If you want to store for a long time, cool it and put it in the freezer of the refrigerator to freeze it. It can be stored for a long time. It is enough to reheat after the room temperature is warmed up.


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