Thick soybean milk toast(chun nong dou jiang tu si )

Thick soybean milk toast

Introduction:

"Self milled soybean milk, light corn oil, less sugar, no egg, very refreshing, suitable for summer's versatile toast"

Production steps:

Step 1: put flour, salt, sugar and yeast into the mixing tank and mix well.

Step 2: add soybean milk, do not add all at once, leave part to adjust dough hardness.

Step 3: stir into flocs and let stand for about 10 minutes.

Step 4: start to beat dough, beat to the expansion stage.

Step 5: add corn oil in several times, and add the next time after the dough is completely absorbed.

Step 6: complete expansion.

Step 7: spheronization for basic fermentation.

Step 8: ferment to 2 to 2.5 times the size, poke a small hole, it won't shrink, and the dough won't collapse, just right.

Step 9: after exhausting, divide into three parts, round and relax for 15 minutes.

Step 10: roll out.

Step 11: molding.

Step 12: ferment to 8 minutes and cover the top of the toast box.

Step 13: bake at 170 ℃ for about 35 minutes, demould immediately after baking and cool on the grid.

Materials required:

High gluten flour: 270g

Soybean milk: 180ml (addition and subtraction)

Yeast powder: 3G

Salt: 3G

Fine granulated sugar: 20g

Corn oil: 30ml

Note: soymilk must be self-made to be mellow enough; soymilk must be cooked, raw soymilk will certainly have a beany smell; soymilk can be with bean dregs, but I filtered it to make it taste more mellow; baking temperature and time should be adjusted according to their own situation, and the temper of the mold and oven should be considered; hand tearing to eat, fresh taste; with accessories It's even better to make breakfast.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chun Nong Dou Jiang Tu Si