Sweet potato soup
The nutrient content of wheat flour is more than seven times that of other flour nutrients, and it contains a variety of nutrients and medicinal ingredients needed by the human body, such as calcium, phosphorus, iron, and nucleic acids, which can treat and prevent a variety of diseases such as diabetes, coronary heart disease, atherosclerosis, and high blood pressure.At the same time, it contains a special substance called lithium oleic acid, which has a significant effect on human metabolism.Eat some coarse grains, it's healthier.
WHAT YOU NEED
Ingredients
160 grams of high-quality flour25 grams of cornstarch130 grams of milk18 grams of fine sugar2 grams of yeast10 grams of butter1 gram of salt40 grams of honey
How TO MADE Sweet potato soup
Steps 1 to 4
1. Prepare wheat flour, high-fiber flour, milk, honey, beans, yeast, fine sugar, salt and other ingredients.
2. All other ingredients are removed from the butter and placed in the bread machine for a 20-minute kneading process.
3. At the end of the process, the butter is added to the dough for 15 to 20 minutes.
4. It's okay to roll around a little bit until you can pull out the glove film.
Steps 5 to 8
5. Put it in a warm place and ferment it to about twice its size, dip your finger in the flour, poke the hole and if it doesn't shrink, it's good to ferment.
6. After aeration, the fermented dough is evenly divided into four parts, slightly rolled and loose for about 15 minutes.
7. The loose dough is made into an elliptical shape with a doughnut stick.
8. A layer of honey, about 10 grams.
Steps 9 to 12
9. Roll it up, squeeze both ends and close it, squeeze it!
10. Formed bread embryos are placed in a baking tray.
11. Put a bowl of hot water in the oven, put it in a baking tray with bread embryos, cover the oven door, and do a second fermentation.
12. Take it out when it's fermented to about twice its size, and take it out with that bowl of hot water.
13. Put it in a preheated 180-degree oven and bake it for 18 minutes.
14. Let's eat bread together.
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