Four-leaf Clover Bread Stuffed with Bean Dregs

Name: Four-leaf Clover Bread Stuffed with Bean Dregs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3.3 cups High-gluten flour; 300g Okara; 1 piece egg; 1.5 tsp yeast; 50g oatmeal

by Sweetheart roll sweet:j

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

What I’m tossing about today is black bean dregs, which has something to do with the four-leaf clover. When you see the bottom of the tree, it’s a bit awkward, unlike me, I changed my name to Huahua Baozi.

Ingredients

3.3 cups High-gluten Flour
300g Okara
1 piece Egg

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1.5 tsp Yeast
50g Oatmeal

Four-leaf Clover Bread Stuffed with Bean Dregs

1. All the bread ingredients are thrown into the bread machine, and the dough is fermented

2. Add appropriate amount of bean dregs with xylitol, appropriate amount of non-cooked oatmeal, appropriate amount of coconut, stir-fry on low heat, and stir-fry until you can knead it into a ball with your hands.

3. After the dough is fermented, divide it into equal parts and round it, let it rest for 15 minutes, and wrap it with bean dregs

4. Close the mouth downwards, then press it down slightly after spheronization

5. Cut 8 knives evenly, remember not to break in the middle

6. Then turn the two adjacent incisions inward and pinch the bottom. Make a four-leaf clover and drop 4 leaves

7. Arrange like a baking sheet with a baking cloth, brush the surface with egg yolk and sprinkle a little black sesame. Continue to ferment for 1-2 hours (sub-zero in winter can be overnight)