Soft European bread with bean dregs (no kneading, no oil, no sugar)

Overview

Thank you to Gourmet World and ACA for your trust and support in me! A good platform has produced many good works! I am lucky enough to advance to the semi-finals and finals. I am really surprised and surprised. I feel even more honored and pressured. I will definitely study hard and make progress! I particularly like this competition. There are no mandatory propositions and a high degree of freedom. It is very suitable for foodies who really love baking. The proposition of this finals: 100% healthy baking; for the sake of health, you can use some substitutes to replace high-calorie butter and sugar; Haha: I did it with both hands and feet! The bread I made today is a 100% baked bread that recycles waste and is healthy. It is called no-knead vegetable oil ~ soft European bread with bean dregs. It is made from the leftover bean dregs from making soy milk + edible canola oil. It is crispy on the outside and soft and crispy on the inside. The more you eat, the more delicious it becomes. It is said to be healthy because it is vegetarian oil and sugar-free; instead of using traditional butter, healthy edible canola oil is added. In order to feed my mother with a high glycemic index, I do not add a gram of sugar. Although the process of making it is very hard, it is very healthy and suitable for children and the elderly. After baking, I specially gave a few to my mother to taste, and she also liked it very much~~~

Tags

• baking
• children
• breakfast
• afternoon tea
• bean dregs paste
• canola oil
• clear water
• high gluten flour
• yeast
• salt

Ingredients

Steps

1. 1 Pour hot water into the bean dregs and mix well

   

2. 2 Then pour 1/3 of the flour and hot bean dregs into the cooking basin and mix well with chopsticks and let cool

   

3. 3 Then add the remaining 2/3 flour to the cooled batter

   

4. 4 Add salt and yeast (slightly separated) and mix well

   

5. 5 Place on the cutting board and knead gently for a while to form a slightly smooth dough

   

6. 6 Spread the dough with your hands, pour in the canola oil, and fold it from the outside inward to wrap the oil inside

   

7. 7 Continue kneading until smooth, then roll into a ball and place in a basin

   

8. 8 Cover with plastic wrap and place under the oven, add a plate of hot water and start the fermentation function

   

9. 9 Take it out when fermentation reaches 2 times in size

   

10. 10 Take it out and press lightly to release air

    

11. 11 Divide into equal portions, roll into a round shape and let the covering film rest for 15 minutes

    

12. 12 Shape into a ball again and place in baking pan

    

13. 13 Send it to the oven and add a basin of hot water to start the fermentation function

    

14. 14 When it has doubled in size, take it out and sprinkle flour evenly on the surface

    

15. 15 Use a knife to cut the flowers as you like

    

16. 16 Transfer to the middle and lower racks of the preheated oven: bake at 190 degrees for 40 minutes

    

17. 17 Turn to the middle rack and bake for another 5 minutes to brown

    

18. 18 Remove and transfer to a wire rack to cool