Okara Reuse-delicious Okara Braided Bread

Name: Okara Reuse-delicious Okara Braided Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 100g Okara; 100g warm water; 25g granulated sugar; 25g butter; 2g salt; 4g Yeast (dry); a little Whole egg liquid; Some Chopped almonds

by Crazy cooking father

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Every time you squeeze soy milk, there will be a lot of bean dregs left. It is a pity to throw it away. It tastes bad. It is simply added to bread and made into bean dregs bread, but the taste is good. Although it does not add any color to the bread itself, it is the consumption of the bean dregs discarded by the Association, and the reuse of the waste is considered a contribution to the society, isn't it? If you add some fillings such as bean paste and nuts, the taste will be even more remarkable. Just be aware that no matter how dry the bean dregs are squeezed, it will also contain a certain amount of water, so the water added to it needs to be reduced accordingly, otherwise the dough will become muddy in the end, but don't blame me for not reminding me in advance.

Ingredients

Okara Reuse-delicious Okara Braided Bread

1. After the yeast is put in the water to dissolve the bubbles, add it to the high-gluten flour mixed with sugar and salt, and at the same time add the squeezed bean dregs to knead a smooth dough;

Okara Reuse-delicious Okara Braided Bread recipe

2. Add softened butter and knead the dough to the expansion stage, add raisins and mix well, cover with a damp cloth, and let it rise in a warm place;

3. Ferment for about an hour. After the dough is about twice as large, vent the air. Divide the dough into six equal parts and round them into smooth balls. Proof for 15 minutes in the middle;

4. Roll the proofed dough into thin slices, and roll it into small rolls from the beginning;

5. Knead the dough roll into about 40cm long strips for use, and do the same for the rest of the small dough. Take out the three long strips, pinch the heads together, and use the alternate folding method to prepare;

6. When weaving it to the end, knead it together;

7. Put the finished bread dough into the middle layer of the oven, put a bowl of hot water in the bottom layer, close the oven door, and finally ferment for 30 minutes to twice the size;

8. Take out the surface of the bread dough and brush it with egg liquid, sprinkle evenly with chopped almonds, preheat the oven at 180 degrees, put in the bread dough and bake for 20 minutes until the surface is golden and take it out.

Tips:
If you knead the dough by hand, you must not be in a hurry. Pay attention to check the state of the dough. The light-transmitting film can be pulled out of the dough in the expansion stage, but it is not strong and easy to crack irregularly;
The moisture of the bean dregs must be squeezed clean, otherwise it will easily affect the dry humidity of the dough;
If you like, you can add your favorite red bean paste to the rolled dough, so that it becomes a stuffed bread with a better taste.