Low sugar soy milk bread recipe
Beat soybean milk and sift the residue! It's more delicate..
|Soybean Milk||150 g|
|Granulated sugar||40 g|
|Powdered Milk||20 g|
|Condensed milk||10 g|
|Edible salt||6 g|
|Fresh yeast||15 grams|
|purified water||170 g|
|Low sugar toast box||Two 450g|
Beat soybean milk and sift the residue! It's more delicate... You can drink it if you have more!
Except butter, pour all the ingredients into the chef's machine and knead evenly.
Start kneading at low speed.
Knead out a thick film and add butter.
Beat the dough at high speed and control the temperature. I refrigerate all the ingredients except flour, so that the dough is not easy to ferment.
The film is in a sawtooth state.
After finishing the dough, use a thermometer to measure the temperature. It is no problem if it is below 28 degrees. Then take it to the fermentation tank for basic fermentation. The fermentation at 28 degrees is twice as large and the humidity is 80.
The basin protrudes and expands twice as much.
Fermentation wire drawing effect is very obvious!
Split 4 dough!
After finishing, cover the plastic wrap and relax for 15 minutes ~.
Take out a dough and roll it into a long shape.
Roll up and relax for 15 minutes.
Roll again into a rectangle.
roll it up and put it in the toast box.
Fermented again, 36 degrees, 80 degrees of humidity, I went to preheat the oven when it was almost full, my oven preheated 210 degrees below and 160 degrees above.
Bake for 30 minutes, the temperature of each oven is different, you can adjust the time according to your own oven.