Okara Bread

Name: Okara Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; 200g Okara; 1g yeast; 40g Corn oil; 100g Sugar

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Make soy milk by yourself, and the excess bean dregs becomes a burden, so it's a pity to throw it away. So I thought about a lot of ways to use bean dregs, using bean dregs to bake biscuits and steam buns. But baking bread with okara is a bit whimsical. Everyone knows that high-gluten flour is used to make bread. The stronger the gluten, the better, but okara is just the opposite and has no gluten. Since the steamed buns have been steamed, you might as well give it a try.

Ingredients

400g Flour
200g Okara
1g Yeast
40g Corn Oil
100g Sugar

Okara Bread

1. Main and auxiliary materials: flour, bean dregs

2. Put corn oil, sugar and bean dregs in the bread bucket; put the flour, and finally put the yeast powder. Start the dough-making program

3. For about 30 minutes, the fascia seemed to be rubbed out. Reunite the dough and ferment it once

4. Fermented to more than 2 times larger

5. Take out the dough and knead it to exhaust air

6. Divide evenly into small doughs, and hair for 20 minutes

7. Take a dough and knead it into a long strip and roll it up from one end

8. Press the other end down to become a green body

9. Sprinkle a layer of shortcrust on the baking sheet to prevent stickiness. Put in the raw bread and cover it with plastic wrap for second fermentation

10. Ferment the green body to 2 times its size, sprinkle some black sesame seeds

11. The oven is 200 degrees. Bake the middle and lower layer for 20 minutes

12. Take out the baking tray and let cool before serving

13. Take a look at the internal organization, it’s very noisy

Tips:
1. The flour I use is ordinary flour for steamed buns at home.
2. The temperature of the oven is for reference only.
3. Because the bean dregs contains more water, no water is added.