Soybean milk cereal soup toast(dou jiang mai pian tang zhong tu si )

Soybean milk cereal soup toast

Introduction:

"Mr. Meng's soy milk cereal toast is pure soy milk. On weekdays, we drink all kinds of mixed soybean milk. For this kind of soybean milk toast, we have to wait until we make tofu. Sanneng corrugated toast box is used to hold this dough. It's a little big. But it doesn't matter, as long as the head of the meeting to seven or eight minutes. But when I was baking, I couldn't see it coming up, so I had to stretch my neck to see him. I like the cereal on the surface most. It's crispy and fragrant. As for the taste of soybean milk, it seems that there is no special feeling

Production steps:

Step 1: soup ingredients: instant oatmeal 15g, high gluten powder 1 small spoon, sugar free soybean milk 50g

Step 2: pour all the ingredients into the pot,

Step 3: mix well

Step 4: cook over low heat and stir to form a ball, then turn off

Step 5: cool the plastic film on the back cover and refrigerate for about 60 minutes

Step 6: dough material: 210g high gluten powder, 20g fine sugar, 1 / 4 spoon salt, 110g soybean milk, 3G dry yeast, 20g butter. Decoration material: appropriate amount of egg liquid, 1 tablespoon instant oatmeal

Step 7: pour the soup and all the dough except butter into a large bowl

Step 8: knead well and add butter

Step 9: continue kneading until the film is pulled

Step 10: put it into a bowl for basic fermentation

Step 11: dough grows

Step 12: exhaust, divide into 3 equal parts, round and relax for about 10-15 minutes

Step 13: roll it into an oval shape

Step 14: roll up

Step 15: close the mouth down, put it in the toast box, put it in a warm place, and finally ferment for about 60 minutes

Step 16: when the dough is 8 minutes full, brush the surface with egg liquid

Step 17: Sprinkle with oatmeal

Step 18: put it into the preheated oven, middle and lower layers, heat 190 degrees, heat 200 degrees, bake for about 30 minutes,

Step 19: color the surface and get out of the oven

Step 20: demould immediately

Step 21: slice after cooling

Materials required:

Instant oatmeal: 15g

GAOJIN powder: 210g

Sugar free soymilk: 50g

Fine granulated sugar: 20g

Salt: 1 / 4 teaspoon

Soybean milk: 110g

Dry yeast: 3 G

Butter: 20g

Egg liquid: right amount

Note: fermentation time should be adjusted according to the actual temperature. If the baking is not finished and the surface is fully colored, tin foil can be used to cover the surface or cover it to continue baking, so as to avoid too deep coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Jiang Mai Pian Tang Zhong Tu Si