Okara Sesame Buns

by NICE2meetU

4.9 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

After grinding the soy milk, the bean dregs were not thrown away and used to make bread. Apart from the bean dregs, no other moisture was added to this bread. The surface is rough and the tendons are slower. The production process requires a lot of patience. The baked bread is very moist and can be eaten for several days. "

Ingredients

304g High-gluten Flour
20g Milk Powder
228g Okara
38g White Sugar

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4g Salt

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1 piece (39g) Grass Egg
5g Yeast
29g Butter

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50g Sauteed Black Sesame

Okara Sesame Buns

1. Macerate soybeans;

2. Grinding soy milk;

3. Filter out the bean dregs;

4. Put the needed bean dregs into the kneading drum of the bread machine;

5. Put in other ingredients (except butter and sesame seeds);

6. Knead into a uniform and smooth dough;

7. Add butter

8. Knead to the expansion stage;

9. Finally add the sauteed black sesame seeds;

10. Knead all into the dough;

11. The dough can be pulled out of the transparent film;

12. Ferment the dough to 2.5 times its size;

13. Divide the fermented dough into 10 equal balls;

14. Roll into a bull tongue shape;

15. Roll up longitudinally

16. Pinch both ends and arrange them into the baking tray;

17. Finally, the fermentation is complete;

18. In the middle of the oven, 180°C, 20 minutes, complete.

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