Steamed bread with milk and bean dregs
Introduction:
"Let the people who don't drink milk have some milk. This time the bean dregs steamed bread with milk minus bean dregs. Although bean dregs are also a treasure, rich in dietary fiber, it has certain benefits for reducing the three highs. However, too much dietary fiber will also affect the absorption of nutrients, and the most intuitive effect is the taste. Reduce the amount of bean dregs, will the taste be better this time? Lazy germination, the dough to the bread machine to complete. Even, I don't bother to ferment it in a bowl, and directly cover it with preservative film to make it grow up in a bread barrel, which not only saves time, but also saves washing a bowl. The bean dregs steamed bread with milk is much whiter than the pure bean dregs version. No wonder milk can whiten it. "
Production steps:
Step 1: Materials
Step 2: pour all the ingredients into the bread barrel
Step 3: select the kneading procedure and set the time as 30 minutes
Step 4: end of kneading
Step 5: cover with plastic film and wait for the dough to grow
Step 6: divide into 5 equal parts
Step 7: rounding
Step 8: put it in the drawer and let it grow for about 40 minutes
Step 9: dough grows
Step 10: add cold water to the pan and steam over high heat for about 15 minutes
Step 11: cooked, out of the pot
Materials required:
Bean dregs: 80g
Medium gluten powder: 250g
Dry yeast: 1 / 2 teaspoon
Milk: moderate
Note: milk should be added according to the water content of bean dregs. The fermentation time should be determined according to the actual temperature. After steaming, turn off the heat and simmer for 2 minutes before uncovering the cover, which can avoid wrinkles on the surface.
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: Original
Chinese PinYin : Niu Nai Dou Zha Man Tou
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