Soy Milk and Oatmeal Soup with Toast

Name: Soy Milk and Oatmeal Soup with Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g Instant oatmeal; 210g High-gluten flour; 50g Sugar-free soy milk; 20g Caster sugar; 1/4 teaspoon salt; 110g Soy milk; 3g Dry yeast; 20g butter; Some Egg liquid

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Teacher Meng's soy milk oatmeal toast is used as pure soy milk. I drink all kinds of soy milk on weekdays. The heart of this soy milk toast can only be realized when it is time to make tofu.
The Sanneng corrugated toast box is a bit big to hold the dough. But it doesn't matter, as long as the dough grows to seven or eight minutes. It's just that you can't see it coming up when you are baking, so you have to crane your neck to look at him.
I like the oatmeal on the surface the most. It is baked until it is crispy and very fragrant. As for the taste of soy milk, it doesn't seem to have any special feeling. . . "

Ingredients

15g Instant Oatmeal
210g High-gluten Flour
50g Sugar-free Soy Milk
20g Caster Sugar
1/4 teaspoon Salt

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110g Soy Milk
3g Dry Yeast
20g Butter

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Some Egg Liquid

Soy Milk and Oatmeal Soup with Toast

1. Soup ingredients: 15 grams of instant oatmeal, 1 teaspoon of high-gluten flour, 50 grams of sugar-free soy milk

2. Pour all the soup ingredients into the pot,

3. Stir well

4. Stir it into a dough while boiling over low heat, turn off the heat

5. Let cool, cover with plastic wrap, refrigerate for about 60 minutes and set aside

6. Dough material: 210 grams of high-gluten flour, 20 grams of fine sugar, 1/4 teaspoon of salt, 110 grams of soy milk, 3 grams of dry yeast, 20 grams of butter Garnish: appropriate amount of egg liquid, 1 tablespoon instant oatmeal

7. Pour the soup and all the dough ingredients except butter into a large bowl

8. Knead until evenly, add butter

9. Continue to knead to pull the film

10. Put it in a bowl for basic fermentation

11. Dough grows up

12. Exhaust, divide into 3 equal parts, round, relax for about 10-15 minutes

13. Roll into an oval

14. Roll up

15. Close the mouth down, put it in a toast box, put it in a warm place, and ferment for about 60 minutes.

16. The dough rises to 8 minutes full, and the surface is brushed with egg wash

17. Sprinkle with oatmeal

18. Put it in a preheated oven, the middle and lower layer, heat up to 190 degrees, lower the heat to 200 degrees, and bake for about 30 minutes.

19. Colored on the surface, baked

20. Demold immediately

21. Slice after cooling

Tips:
The fermentation time needs to be adjusted according to the actual temperature.
If the baking is not over, and the surface is completely colored, you can cover the surface with tin foil, or continue baking with a cover to prevent the color from becoming too dark.