Whole wheat soy milk sugar-free European buns

Overview

Sugar-free and low-fat, whole wheat plus soy milk, light food is good for health

Use a measuring cup to measure the soybeans, wash them, put them into the breaking machine, add an appropriate amount of water, and start the pure soy milk program
After completion, pour out about 100 grams of soy milk, add about 120 grams of cold water, let it cool in the bread barrel, add yeast powder, high-gluten flour, whole wheat flour and olive oil, and start the dough kneading process
After completion, put it into a fresh-keeping bag and refrigerate it for at least 12 hours before taking it out
Deflate the air, knead into a smooth dough, and bake for twenty minutes
Use the folding method to form a round shape
Sprinkle a little flour on the surface and cut out patterns. You can also cut after the second hair stroke, as the epidermis is tight and easier to cut
Let the secondary fermentation take place at room temperature for about 40 to 50 minutes. Place it in the middle rack of the preheated oven and bake at 220 degrees for 30-40 minutes. There is no steam, so use hot water in a bowl or a watering can