250 grams of high gluten flour
25 grams of fine sugar
3 grams of salt
Self-grinding soybean milk (sugar-free) 2 10g
3 grams of dry yeast
25 grams of butter
How to make healthy soybean milk toast?
Knead all the ingredients except butter and salt until they swell. Add butter and salt until they are almost finished.
Ps, some babies may use coarse soybean milk, so you don't have to rub it completely to avoid breaking tendons.
At about 28 degrees, the fermentation is basically about twice as high, and the finger hole does not retract or collapse, and the fermentation is completed.
No need to exhaust, divided into three parts, round, put away.
You don't have to relax, just spread out and grow into an oval.
Roll up 1.5 ~ 2 times, cover with plastic wrap, and relax 15 minutes.
Then roll it into a cow's tongue. The small bubbles next to it should be squeezed out.
Turn over and roll up for 2.5 ~ 3 times.
Close and put into the baking mold.
The final fermentation is carried out in a warm and humid place at about 38 degrees. Press the dough with your fingers and slowly rebound, that is, fermentation is completed.
The surface of fermented toast should be smooth, slightly elastic and not sticky. Not the kind that is not smooth and sticky.
My second serve was a little too much this time. Just send it to nine points.
Bake in the preheated oven 180 degrees for 35 minutes. Firepower time is adjusted according to your own oven.
10 minutes, the height is basically fixed, the surface is colored, and tin foil can be covered.
Shake out from that furnace, demoulding, put into a baking net, cooling to hand temperature, and sealing and storing. Cool thoroughly and slice.