Chinese Food
Scallop with bean dregs
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I've been trying to make Beiguo recently. It's low sugar, delicious and good-looking. Today, I finally pull grass. Is it healthier to use the early rising soybean dregs? I use 120g soybean to filter out 320G soybean dregs. The soybean milk is not squeezed clean and wet. If the soybean dregs are dry, the parents can add a little water according to the dough situation?
Cooking ingredients
Cooking Steps
Step1:Food material group photo
Step2:Sugar, salt and yeast are open separately. All materials are mixed. Those with bread machine will save effort and throw it in. I'm not around the bread machine. It's too hot to knead by hand. Just knead it for 10 minutes. The bean dregs are a little sticky. You can add some flour or oil to your hand
Step3:Knead it into a smooth ball. Add oil and knead it well. The soybean oil and butter I use are more fragrant. Normally, the shell fruit needs to knead the hand film. Forgive me for not wanting to knead it in such a hot day. However, due to the soybean dregs, this one can produce a thick film at most
Step4:Fermentation about 2 times as big as 1 hou
Step5:Panel is applied with oil. Exhaust is divided into 12 parts. Relax for 15 minute
Step6:Lon
Step7:Roll up. Roll u
Step8:Flatten one end. Flatten it a little bit more than the picture. It's a good bag. I took the picture and straightened it again. Cover the other end
Step9:Compact interfac
Step10:Second fermentation for 20 minutes. Put oil paper on the bottom for a while to pick u
Step11:Boil the sugar water. Scoop up the bagel with a shovel and throw it into each side for 20 seconds. If you throw it by hand, there will be fingerprints
Step12:Hot air at 200 ℃ for 25 minutes. Take it out after colorin
Step13:It's also delicious if I haven't rubbed the film. I want to be lazy next time
Cooking tips:Keep your plastic mouth closed. Otherwise, the water will enter the bread when cooking. When baking, the mouth is always sticky, and you can't dry and cook well.
