Main Ingredients:
High-gluten flour: 210g; Low-gluten flour: 60g; Milk powder: 20g; Milk: 30ml; Red bean coix seed wolfberry soy milk residue: 70g; Egg liquid: 30g; Tangzhong: 84g.
Auxiliary Ingredients:
Honey beans: 40g; Milk crumbs: appropriate amount.
Seasonings:
Yeast: 5g; Sugar: 40g; Salt: 1/2 teaspoon; Butter: 20g.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Easy.
Steps for making Tangzhong Soybean Meal Bread
Put egg liquid, milk, soybean meal and tangzhong into the bread bucket.
Put sugar and salt in two diagonals of the bread bucket.
Add flour.
Add yeast.
Start the program 8 of the bread machine, knead the dough for 15 minutes, and close the bread machine when the dough is formed.
Add butter, restart the bread machine, select program 8, and knead the dough again.
Knead for 10 minutes until it reaches the state shown in Figure 7. For making bread, this degree is almost enough.
Add honey beans and continue to knead for 5 minutes.
Take the dough out of the bread bucket, put it in a bowl and cover it with plastic wrap. Ferment in a homemade fermentation box at 28 degrees until it is 2.5 times larger. Put a cup of warm water in the fermentation box to increase humidity.
After an hour, take out the dough, dip your finger in some flour, and insert it into the dough. If it does not shrink back, it is ready.
Take out the dough, press it flat to deflate, and divide it into 9 parts.
Knead each of the nine doughs into a ball, put them in a baking pan, cover them with plastic wrap, and let them rest at room temperature for 20 minutes.
Put the baking pan into the fermentation box for secondary fermentation, adjust the temperature to 30 degrees, and ferment for about 40 minutes.
Brush the dough with egg liquid, sprinkle with milk crumbs, and bake in the oven at 180 degrees for about 15 minutes on the middle rack with both upper and lower heat.
