Inspired by "China on the tip of the tongue"(you she jian shang de zhong guo qi fa huang dou zha tu si )

Inspired by "China on the tip of the tongue"

Introduction:

"Recently, I saw the column" China on the tip of the tongue "on the Internet, which is very popular. I usually see it on the website. I know that it means Chinese food culture by the name. Of course, I have to take time to watch it carefully and have a deep understanding of our great Chinese food culture. It's late on TV, about 22:30 p.m. fortunately, it's the Internet age, not like before If you miss it on TV, you can't see it, or you can't watch it until the next replay. For example, in Hong Kong movies, family members often help to record it. Hee hee, talking and changing the topic. Back... I started to watch it on May 22, and I watched three episodes seriously. It was very shocking and moving. The picture was natural, simple, fast and simple. There was no gorgeous yongrongfan lock. It was very real and showed the intelligence of the Chinese people. In a China, there are so many different ways for the same ingredients, which can be the most common and the simplest Food ingredients such as "soybeans" become "tofu, soymilk, hairy tofu, bean curd, tofu milk, etc." and they are not wasted at all. The variety of soybean dregs can be used is really a special magic thing. Today, I'll use bean dregs to make bread in baking. Usually, if we only eat soybeans, it will distend the stomach for people with bad stomach, especially uncomfortable, so grind it into soybean milk, make tofu to eat, especially easy to digest. The rest of the bean dregs are often discarded because of their rough taste and beany smell. In recent years, I found the benefits of bean dregs on the Internet and publicized that the nutrition of bean dregs is the best cellulose in dietary fiber, which is called "soybean fiber". Bean curd residue is rich in food fiber, which can prevent colon cancer and reduce weight. Therefore, bean curd residue is regarded as a new source of health food. The first time I met bean dregs was when I went to my parents' friend's home for a new year dinner. I ate fried bean dregs in a restaurant. I couldn't eat them at all. It was just a dish like stuffing. I couldn't see what ingredients they were made of. They were all cut into pieces and fried. They tasted delicate and had no beany smell, so I thought they were delicious, like eggs. Can you guess what this is? Tofu and eggs? No, no one guessed it. It was fried by bean dregs. It's a sudden realization! I tried to do it at home. It's not good at all. It's very bad. It's not suitable to expose the shortcomings of bean dregs. Later, I made bean dregs cake, which was very delicious, and so was bean dregs steamed bread. This time I made bean dregs toast, which was quite satisfactory. The delicious food of bean dregs continues.. Chinese cuisine is still developing more and faster... Chinese food is broad and profound. "

Production steps:

Step 1: after the oil method will be mixed materials, bread machine quickly knead function 30 minutes later, add butter and 20 minutes.

Step 2: knead it by hand for a few minutes to produce transparent film.

Step 3: round and knead into smooth dough.

Step 4: ferment for 1 hour to 2 hours. It's five times bigger.

Step 5: divide into three parts, each about 190 grams.

Step 6: cover the plastic film and relax for 15 minutes, then roll it into shape.

Step 7: reverse side, fold left and right sides to the middle.

Step 8: roll it out again and roll it up from top to bottom.

Step 9: pinch tightly at the closing, then face down.

Step 10: put it in the mold.

Step 11: ferment for 45 minutes to 90 minutes. Brush the surface with egg liquid.

Step 12: step into the preheated oven 180 degrees for about 30 minutes.

Materials required:

High flour: 280g

Medium gluten powder: 25g

Soybean dregs (dehydrated pure soybean dregs): 86g

Sugar: 30g

Salt: 2G

Yeast: 4G

Butter: 20g

Egg: 1

Note: demould while it is hot, put it on the grid to cool, slice it and seal it. Demould while it's hot, put it on the grid to cool, slice and seal.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : You She Jian Shang De Zhong Guo Qi Fa Huang Dou Zha Tu Si