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How to make kidney bean toast, how to make delicious kidney bean toast, kidney bean toast

Toast and toast are all the same, they are square bread, made with a lid on a mold, which is a square, flat-topped bread. There are various shapes without adding a cover. The so-called braided toast is made on the blank...

Rating

Bake? Home-cooked for 3 hours

Beginner level? 421 people have done it

Main ingredients? Serves 4

400g flour, 1g yeast powder

Accessories

50g corn oil, 2g refined salt, 80g white sugar grams, 100 grams of cooked kidney beans, 160 grams of purified water

Step 1 for braided kidney beans?

Add water, corn oil, salt, and sugar to the bread barrel, then add flour, Yeast powder

Step 2

Use the dough kneading function to knead the dough

Step 3

Knead the dough for about 20---30 minutes

Step 4

Check the dough and knead out the fascia

Step 5

Take out the dough, round it and roll it evenly

Step 6

Put in the bread barrel and ferment once

Step 7

While fermenting, prepare fillings, cooked red kidney beans

Step 8

Add appropriate amount of sugar to marinate to taste

Step 9

The dough is fermented until it doubles in size

Step 10

Take out the dough, knead it evenly and deflate it, and divide it into 3 parts

Step 11

Take a piece of dough, roll it out flat, and add an appropriate amount of red flour Kidney beans

Step 12

Wrap them tightly

Step 13

Do all the steps in sequence

Step 14

Weave 3 strips crosswise into a braid shape

Step 15

Place in bread barrel for secondary fermentation

Step 16

After fermentation reaches 8 minutes, you can bake

Step 17

You can monitor the baking status through the bread machine window

Step 18

Bake for 50 minutes and it is ready to bake

Step 19

Baked braided toast

Picture of finished kidney bean braided toast

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Cooking Tips

If the dough is small, you can reduce the baking time

You can use whatever filling you like

This bread only has I used the kneading and baking functions of the bread machine

This time I put the corn oil in advance. You can also add the oil after the dough is formed, which is commonly known as the "post-oiling method"