Bean dregs toast(dou zha tu si )

Bean dregs toast

Introduction:

"The materials I use this time are the leftover dregs of soybean milk pressed in the morning, or soybeans and peanuts! It's a pity to throw away the remaining bean dregs after drinking soybean milk. I usually try my best to make the best use of them. For example, I put some eggs in pancakes, steamed buns in steamed buns, and used them to make meatballs. I can't finish them. I bury them in flowerpots and use them as fertilizer. Our flowers are flourishing, and bean dregs play an important role! "

Production steps:

Step 1: put the bean dregs into the bread barrel, add salt and sugar, and stir well with chopsticks.

Step 2: beat the eggs and stir well.

Step 3: add high flour and baking powder, stir with chopsticks, continue to add noodles when wet, and add milk or water when dry.

Step 4: start the dough program of the bread maker, stop kneading after 20 minutes, add butter, and then restart the dough program again, so that the dough is kneaded for 40 minutes, and the first fermentation is carried out after kneading.

Step 5: evenly divide the dough into 3 portions, about 160g each. After the exhaust is round, cover with plastic film and relax for 15 minutes.

Step 6: press the relaxed dough into an oval shape, turn it over and fold it into 3 folds, and then relax for a while.

Step 7: roll it up and put it into the toast mold, then put it into the oven for secondary fermentation.

Step 8: when my hair reaches 8, I should start baking it. My hair lasts a long time, and it's higher than the mold. Later, my son stabbed me.

Step 9: preheat the oven 180 degrees, test the lower layer of the net, bake for 40 minutes.

Materials required:

Soybeans, peanuts and dregs: About 200g

Egg: one

Gao Fen: about a cup and a half

Salt: a spoonful

Sugar: one tablespoon

Yeast: About 6g

Butter: 30g

Note: after baking, break it off, the tissue inside is like this, very soft, baked on Sunday night, the rest of the piece is still very soft this morning. Because the filtration of soybean dregs is not very dry, and it also contains some soybean milk, so I didn't add any water, just use the water of soybean dregs. If your soybean dregs are very dry, you'd better add some milk or water. If you use milk or water to make noodles, you'd better put yeast in it first and melt it before making noodles. Milk or water should also be warmed first, but not too hot. This time I use bean dregs and noodles, and add yeast directly into flour. Sometimes, if I'm lazy, it doesn't matter much. On the question of secondary fermentation, some netizens asked me why I need to preheat the oven for one minute and then add a bowl of boiling water in it. Ha ha, that's because my oven is too simple. It has no fermentation function and steam function. In order to maintain the fermentation temperature and the humidity of the bread, I usually preheat it for one minute, then put the bowl of boiling water in it, and change it once when it's cold Boiling water, after such a second fermentation out of the bread baked out is very soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Zha Tu Si