Low-fat soft soy milk cornbread for weight loss season - my sister who wants to lose weight check it out

Overview

A few days ago, a beauty-loving girl quietly told me that she wanted a vegetarian, soft and delicious, healthy low-fat bread recipe. Yes, the spring weight loss season is here again. We don’t need milk, butter and eggs. It’s really great to make a healthy and soft bread that is completely vegetarian. I changed the liquid in the recipe to homemade fragrant soy milk, and added some cooked corn kernels. Unexpectedly, the effect was amazing. The resulting bread was as delicate and soft as clouds, and mixed with sweet corn kernels. It had a rich texture and fresh taste. It was perfect from nutrition to taste.

Tags

• baking
• children
• bread
• breakfast
• cake flour
• corn kernels
• corn oil
• high powder
• homemade soy milk
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 Knead all the bread ingredients except corn oil and corn kernels together into a smooth dough. Add the corn oil in three batches and knead until the film is pulled out and the dough begins to ferment for the first time. (Add corn kernels towards the end of the kneading process)

   

2. 2 Take out the fermented dough, deflate and divide into 12 small doughs, roll into balls and cover with plastic wrap to rest for 15 minutes. Then take a small piece of dough, roll it out and then roll it into a round shape.

   

3. 3 Put the rounded dough into a baking pan and ferment it again until it doubles in size. Brush the surface with egg wash or spray water.

   

4. 4 Use a rolling dough dipped in a little water, then covered with white sesame seeds, and dot it in the middle of the dough. Then put the dough into a preheated oven at 210 degrees and bake for 10 minutes.