Bean dregs and loquat sauce toast

Overview

If you are used to having a bowl of soy milk every morning, the filtered bean dregs become tasteless, which is a pity to throw away and difficult to eat. There are also two bottles of homemade loquat sauce without additives that cannot be kept for a long time and are made into toast and destroyed together. I accidentally put all the water and a bowl of bean dregs in. I couldn't help but add a lot of flour to make a smooth dough. I originally wanted to make a 450g mold for toast, but now I have a large piece of dough, and there is not enough dough to use another toast mold, so I found a stainless steel lunch box that had been abandoned at home for many years. Haha, the baked bread is pretty good.

Tags

• baking
• children
• bread
• breakfast
• cheesecake
• fast food
• butter
• cooked sesame seeds
• egg
• liangbaikai
• loquat sauce
• red dates, wolfberry and bean dregs
• white sugar
• xinliang high gluten flour
• yeast
• salt

Ingredients

Steps

1. 1 Some raw materials.

   

2. 2 Add all the ingredients except butter and yeast to the bread bucket, start the "dough mixing program", knead into a smooth dough, add yeast, and continue kneading the dough. After one dough kneading program is finished, add softened butter, start another dough kneading program, and knead until smooth dough. After two dough kneading programs are finished, if a thin film cannot be pulled out, start another dough kneading program. I knead the dough three times at most, and I can no longer pull out the glove film, and I won’t knead it anymore.

   

3. 3 Place the kneaded smooth dough in the bread machine and cover it with plastic wrap. Do not plug in the power during summer and let it ferment naturally. When the dough has risen to two to three times in size, it is ready.

   

4. 4 Remove the dough to deflate and divide into desired equal portions. Cover with plastic wrap and let rest for 15 minutes.

   

5. 5 Take out a piece of dough, roll it out into a tongue shape, evenly coat it with loquat sauce, roll it up from top to bottom, and put it into a toast mold. After all the dough is rolled, cover it with plastic wrap and put it in the oven for secondary fermentation. Put a bowl of hot water in the oven to ensure the temperature and humidity required for fermentation. There is no need to plug in the power in summer.

   

6. 6 When the mold is eighty percent full, take it out. Coat the dough with egg wash and sprinkle with cooked sesame seeds. At this time, the oven is preheated to 170 degrees.

   

7. 7 Place the mold into the bottom shelf of the preheated oven at 170 degrees and bake with upper and lower heat.

   

8. 8 Bake the bread in the lunch box for 35 minutes and take it out. Bake the toast mold for 45 minutes, take it out immediately, and place it on its side.

   

9. 9 When it is still warm, put it into a fresh-keeping bag and tie the bag tightly.

   

10. 10 Slice when serving.

    

11. 11 Grease the stainless steel lunch box with oil around it, sprinkle a layer of dry flour on it, sift it evenly, and pour out the excess flour to prevent sticking and make a good bread mold.