Healthy Okara Toast

Name: Healthy Okara Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 210g Wet Okara; 35g Sugar; 40g Whole egg liquid; 4g yeast; 25g Softened butter; 4g salt

by Espresso light mood

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The nutritional value of okara is absolutely not to be ignored. The reuse of okara is also varied, and making bread is one of the most commonly used methods.
Yesterday, I used soybeans, black beans, black sesame seeds, and red dates to grind soy milk. The remaining bean dregs are just enough to make a big toast, with jam, boiled eggs, soy milk, and a super nutritious breakfast.
Because of the bean dregs, the surface of the bread does not look very smooth, but it does not affect the taste at all. It is very soft and moist. "

Ingredients

Healthy Okara Toast

1. Put all ingredients except butter in the bread machine.

2. Knead the dough for 20 minutes until the dough is smooth, add softened butter and continue kneading for 20 minutes.

3. Continue to knead to the expansion stage where the film can be pulled out.

4. Cover the kneaded dough with plastic wrap and ferment at room temperature to 2 times its size.

5. Take out the dough and vent, divide into 3 equal parts, round, cover with plastic wrap and relax for 15 minutes.

6. Flatten the loose dough separately, roll it out evenly around, and then turn it over.

7. Fold the two sides toward the middle, and roll it out slightly according to the width of the toast mold.

8. Roll up from top to bottom.

9. Put it in a toast mold.

10. Proceed to the final fermentation to 9 minutes full, and brush the egg liquid on the surface for roasting.
Baking: (Time and temperature are for reference only, based on our own oven)
Preheat the oven in advance, 205 degrees, about 40 minutes, and demould immediately after baking.