Bean dregs and raisins toast(dou zha pu tao gan tu si )

Bean dregs and raisins toast

Introduction:

"It's a pity that you want to get rid of the bean dregs left by soybean milk yesterday morning. Bean dregs can reduce the cholesterol content in the blood. Bean dregs are rich in food fiber, which can prevent cancer and lose weight. So I wanted to make it again. After checking, some of them were made into bean dregs cake, others made into bean dregs steamed bread, especially Lao Yang's bean dregs steamed bread. But I just ate steamed stuffed bun with fermented bean curd at home, and I'm afraid I can't eat any more steamed bread. There is also a toast made by coffee sister. I think it's good. Let's change the taste. It's just that there's a lot of bean dregs in coffee sister's toast recipe. I don't have so much, so I didn't follow her recipe. I changed the formula according to the high-grade milk flavor toast, and made the bean dregs and raisins toast. The effect of this toast is very good. It's very tall. It's a big fool. It's a bit higher than the toast model. But also very soft, with a strong aroma of bread, a little bean residue flavor is not. This surprised me. I was afraid that the raisins would not be delicious. I didn't expect that they were so soft and sweet. The raisins became an accessory. But there are people who love decorations. A child loves to eat raisins. After picking a piece, he has to change it. It's not good. One piece is one piece. How can it be like this? The toast baked yesterday afternoon is still very soft. I'm really satisfied with making such bread by direct method. Is it because the use of bean dregs is similar to mashed potatoes? "

Production steps:

Step 1: beat soybean milk residue, there are soybeans, black beans, peanuts, so there are small black spots

Step 2: in addition to butter, the ingredients are put into the inner barrel of the bread maker in the order of liquid first and then powder, and finally the bean dregs are put in to start a flour mixing procedure (please ignore the curious children who are watching me)

Step 3: after 20 minutes, the rough and easily broken membrane can be pulled out

Next step: add 4 grams and 30 grams of butter

Step 5: after the end of the second mixing procedure, a large transparent film can be pulled out, and the edge of the hole is very smooth, reaching the complete stage

Step 6: round the dough, cover and ferment

Step 7: ferment to 2-3 times the size

Step 8: take out the exhaust gas, evenly divide it into 3 points, round and relax for 15 minutes

Step 9: after relaxation, take a portion of the roll to grow into an oval shape

Step 10: turn over and fold left and right in the middle

Step 11: do three and wake up for another 10 minutes

Step 12: after relaxation, take a long roll, press the bottom thin, and sprinkle with soaked raisins

Step 13: roll up from the top to the bottom and place the toast mold with the bottom facing down

Step 14: do three in turn, develop the ferment file in the oven, put a plate of boiling water in the bottom layer, hold the toast mold with baking net, and put it into the third layer for the second fermentation

Step 15: send to the full mold, take out and brush the egg liquid. Preheat the oven at 180 degrees and bake at 170 degrees for 42 minutes

Step 16: demould after being out of the oven, air to a low temperature, then pack and store at room temperature

Step 17: the tissue is fine and soft

Materials required:

High gluten flour: 280g

Bean dregs: 113g

Dry yeast: 11 / 2 tsp (7.5ml)

Butter: 30g

Egg: 1 (32 G after shelling)

Sugar: 45g

Milk powder: 15g

Salt: 1 / 2 tsp

Milk: 115g

Raisins: 60g

Note: 1, the amount of residual bean dregs is different, the water content is also different, according to the actual situation to determine how much milk, reserved milk must have 10-15 grams, depending on the situation to add. 2. The temperature and time of baking should be adjusted according to the temperament of the oven. 3. When the color is close to your satisfaction, cover with tin foil

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: milk flavor

Chinese PinYin : Dou Zha Pu Tao Gan Tu Si