Okara bread
Overview
It’s my first time baking without any reference tutorial. Although it’s not very beautiful, I’m quite happy to make it myself.
Tags
Ingredients
Steps
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Let the dough ferment until doubled in size.
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Because my steamer was too small, I decided to steam half the steamed buns and half to toast the bread.
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For this half of the bread, add an appropriate amount of olive oil, knead it for a while, roll it up into a piece, put it in a box, and brush it with some olive oil. Sprinkle some oatmeal and sesame seeds randomly, put it in the refrigerator for secondary fermentation, and use it the next morning. The other half, who was making steamed buns, put the tickets in the refrigerator and continued to wait.
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For this half of the bread, add an appropriate amount of olive oil, knead it for a while, roll it up into a piece, put it in a box, and brush it with some olive oil. Sprinkle some oatmeal and sesame seeds randomly, put it in the refrigerator for secondary fermentation, and use it the next morning.
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It was the first time I made it, and I was a little excited. After naturally waking up at around 4 o'clock in the morning, I took out the bread part and warmed it up. It has fermented so much.
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I woke up naturally again around 6:30. Okay. Don't wait for the alarm clock, get up and make steamed buns. Knead it a few times, cut it into small sections, shape it into any shape, and put it in the steamer.
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Steamed buns are out! Haha, although it’s a bit ugly, Tang Xiaoxiao and I finished eating.
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The bread is also out of the oven. Feels like a big milestone as I start a new breakfast journey.
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After working for so long, a table of breakfast is finished. Millet porridge, boiled eggs, home-made steamed buns and bread, my best friend and I only had two pieces of bread left to eat. Go to work feeling full.
