1. Measure the soy in a measuring cup, wash it, put it into the wall-breaking machine, add an appropriate amount of water, and start the pure soy milk program
2. After completion, pour about 100 grams of soy milk, add about 120 grams of cold water, cool in the bread bucket, add yeast powder, high-gluten flour, whole wheat flour and olive oil, and start the dough mixing process
3. After completion, put it in a fresh-keeping bag, put it in the refrigerator and ferment for at least 12 hours, then take it out
4. Exhaust, knead into a smooth dough for twenty minutes
5. Use the folding method to knead into a circle
6. Sprinkle a little flour on the surface and cut out the pattern. It can also be cut after the second round. The skin is tight and it is better to cut
7. Ferment for a second time at room temperature for about 40 to 50 minutes, put it in the middle of the preheated oven, and bake at 220 degrees for 30-40 minutes. There is no steam, so use hot water in a bowl, if you have a watering can
Tips:1. The water content of the dough is almost 70%. If you use all water, it is almost 220 grams, but it should be increased or decreased according to the water absorption of different flours.
2. Because children prefer to eat sweet and soft bread with fillings, they rarely make European buns, and the tools are not complete. The blade without cutting can be replaced by a fondant carving knife, if there is a sharp utility knife or a razor blade. No slate and watering can, just use it~ :)
3. The soy milk made with the wall-breaking machine has no bean dregs, and is particularly delicate and thick. It needs to be diluted with water to make the noodles.
