1. 100 grams of soybeans soaked in water for more than 4 hours
2. Put the soybeans and 1000ml of water into the soymilk machine
3. Press the "non-filtered wet beans" function button of the soymilk machine
4. After the soymilk machine is finished, there will be a thick soymilk with a delicate taste
5. Put bread flour, part of soy milk, dry yeast powder, salt, fine sugar and olive oil into the bucket of the bread machine, stir and mix, gradually add soy milk according to the dry humidity of the dough, and stir the dough into a film-like dough
6. Round the dough and place it in a container, cover it with plastic wrap, and leave it to ferment at room temperature
7. When the dough rises to 2.5 times its original size, the basic fermentation is completed
8. Divide the dough into 3 small pieces, round and relax for 15 minutes
9. Roll each small dough into an oval shape, turn it over, roll it into a cylinder from top to bottom, and relax for 15 minutes
10. For the second time, roll the small dough into an oval shape, turn it over, roll it into a cylinder from top to bottom, put it into the toast mold one by one, cover with the lid of the toast mold, and carry out the final fermentation
11. The dough is fermented until the toast mold is 8 minutes full, and the final fermentation is completed
12. Preheat the oven at 170 degrees, and bake at 170 degrees for 45 minutes
13. After baking, pour out from the mold, let cool and slice again
Tips:1 Soy milk is still made by yourself, it is mellow and fragrant
2 I didn't filter the bean dregs
3 The amount of liquid put into the dough should be adjusted according to the absorbency of the flour
