Soybean milk toast
I use Jinshan Japanese style toast powder and 165 grams of soybean milk. The amount of soybean milk can be increased or decreased according to the water absorption of flour.
Step 1 . 1. The materials are ready. I made the soymilk by myself with the soymilk machine, and then let it cool. It needs to be chilled in hot weather.
Step 2 . 2. Put all the ingredients except corn oil into the bread machine to knead.
Step 3 . 3. Knead to the expansion stage and add corn oil.
Step 4 . 5. Round for basic fermentation.
Step 5 . 4. Knead until the film comes out.
Step 6 . 6. Ferment to 2 times the size, stick your fingers with flour and poke holes without shrinking.
Step 7 . 7. Divide into 2 parts, round and relax for 15 minutes.
Step 8 . 8. Roll the dough into an oval shape and turn it upside down.
Step 9 . 9. Fold left and right to the middle.
Step 10 . 10. Then roll long and thin the bottom edge.
Step 11 . 11. Roll up from top to bottom and tighten the seal.
Step 12 . 12. Put it into the toast box in the kitchen and ferment it in the oven.
Step 13 . 13. Ferment until the mold is full at 9 minutes, bake the lower layer of the oven at 180 degrees for 30 minutes, color and cover with tin foil in time.
Step 14 . 14. The hot gas will be released from the furnace and demoulded to cool.
Step 15 . Soft breakfast!
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