Chinese Food
Tofu whole wheat bread 100% whole wheat 70% tofu
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I added 70% of beitofu in the whole wheat flour. I think the finished product is OK. Bread belongs to the kind of chewy taste. The more you chew, the more delicious it will be. Although the content of tofu is very high and soybean milk is added, the bean flavor is not obvious. There is no oil in the formula. If you like to oil some taste, you can put 20g salt free butter. This bread is made from a baking tray. It's suitable for relatives who don't have a toast box. Before baking, I used scissors to cut patterns in the dough. It's pretty good after baking. This bread is also suitable for vegetarians. Still need to remind again. If you use tender tofu instead of North tofu, you should reduce the liquid. If water is used instead of soymilk, it should be reduced. The use of other brands of soymilk. Also to reduce some. In short, it is very important to control the water volume. It can be added slowly depending on the situation. Take a look at the tips. There are a lot of precautions-
Cooking ingredients
Cooking Steps
Step1:This time I use this Hetao whole wheat coarse fiber powder. It can be used in Moulin Rouge or other brands and so on. Note that the water absorption is different. The quantity of soymilk is also differen
Step2:Beitofu is used in the formula. You can also use the box of tender tofu. But you must pay attention to less water, less water, less water... The water content of tender tofu is relatively large. This white jade black soybean milk is quite thick. If other brands of soybean milk are used, some should be reserved. Look at the kneading situation, add tofu whole wheat bread, 100% whole wheat, 70% tofu without oi
Step3:It's too hot now, so I've frozen tofu and soymilk for 40 minutes. Do not operate this step in spring and autumn and winte
Step4:All materials except black sesame for surface decoration are put into the bread barrel. A part of liquid is reserved for dough adjustment
Step5:Just a little smooth dough. I knead it for 14 minutes with the bread machine
Step6:This is the state of dough. Very thick film. This state is OK
Step7:Dough roun
Step8:Put it in the basin. Cover with plastic wrap. The first fermentation was carried out at 26 ℃. I put it in an air-conditioned roo
Step9:About 65 minutes. Ferment to 1.52 times the siz
Step10:Upside down doug
Step11:Flatten the dough to exhaust air. Fold the dough from left to right, up and down to the center. Knead the dough. Then cover with plastic wrap and relax for 10 minute
Step12:Relax and start shapin
Step13:Dough rolled out in a rectangl
Step14:Turn over. Flatten bottom edg
Step15:Roll up from top to bottom. Tighten up. You can apply a little more water to the closing part. It's tighte
Step16:Spread the black sesame seeds on the baking tray. Spray water on the surface of the dough. Then roll it for a few turn
Step17:In this way, all the shaping steps are complete
Step18:Put it in a 35 degree environment. I just ferment at room temperature. My kitchen is about 30 degrees. Put on a plastic wra
Step19:Ferment for about 55 minutes to 1.5 times the size (I started warming up the oven when I was fermenting for 45 minutes). 200 degrees
Step20:Then make a dent in the dough. Cross cut. It's the cut of orange line. Or just like i
Step21:Spray cold water on the surfac
Step22:Put it in the preheated oven. Heat it up and down for 200 degrees. Bake it for 2025 minute
Step23:
Step24:
Cooking tips:1. I use this Hetao whole wheat coarse fiber flour. It's OK to use red mill's or Hetao ordinary whole wheat or other brands and so on. Note that the water absorption is different. The quantity of soymilk is also different. 2. The North tofu is used in the formula. The box of tender tofu is also OK. But be sure to pay attention to less water, less water, less water... The water content of tender tofu is relatively high. 3. Soymilk can also be replaced by water. But please remember to be less. Because soymilk is thicker than water. 4. It's too hot now. So I have frozen the soymilk for 40 minutes. Do not operate this step in spring and autumn and winter. 5. The salt content in the formula is higher than that of ordinary bread, because this bread is salty. Although there are also sugar. But sugar in order to color and help fermentation. Not to provide sweet taste and delicious cooking skills.
