Cut steamed bread with soybean milk knife(dou jiang dao qie man tou )

Cut steamed bread with soybean milk knife

Introduction:

"In fact, soybean milk can replace water in many kinds of food. Because of its strong fragrance and delicacy, the food will be more delicious. My steamed bread is made of soybean milk and bean dregs instead of water. It's steamed in the simplest way. The more you eat, the more you want to eat. "

Production steps:

Step 1: 1, beans will be the same as the bean dregs into the basin, beat the soy milk, after standing, the upper part can be directly drunk, the lower part will have slightly coarse slag, we can use this part.

Step 2: 2. Add yeast to the cooled soybean milk and stir to dissolve it in soybean milk.

Step 3: 3. If there is a kitchen scale at home, weigh out the weight of soybean milk, add twice the weight of flour, and use hands and dough.

Step 4: 4. Knead the dough in the basin or on the chopping board until the surface is smooth. Ferment in a warm place.

Step 5: 5. When the dough is twice as big as the original dough, you can start steaming the steamed bread.

Step 6: 6. Take out the fermented dough and knead it on the chopping board until smooth.

Step 7: 7. Knead the dough into strips.

Step 8: 8. Cut into the right size with a knife.

Step 9: 9. Brush oil or spread vegetable leaves on the cage, and put the cut steamed bread on the cage after shaping. Heat the water, turn off the heat, put on the steamed bread and let it stand for 15 to 20 minutes for secondary fermentation.

Step 10: 10. After fermentation, steam over high heat for 15 to 20 minutes, turn off the heat and steam for 3 minutes, then boil.

Materials required:

Flour: right amount

Soybean milk: right amount

Yeast: right amount

Note: 1, if you have a bread maker at home, it will be easier to use it to make dough. 2. If not, place the dough in a warm place and observe the fermentation. 3. Make sure the dough is smooth. 4. Do knife cut steamed bread, the second fermentation must also knead to smooth. 5. The second fermentation is very important to ensure that the steamed bread is soft.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Dou Jiang Dao Qie Man Tou