Breakfast without coffee is just as wonderful ~ Toast with mixed soybean milk

After nearly two months of busyness, I finally ushered in a short holiday. I fell asleep on the first day of the holiday. I woke up in the afternoon and made toast for breakfast today. Although I often say, "with coffee, the day offically starts, without coffee, the day never starts", there is no coffee for breakfast today. Haha, I made "mixed soy milk" soybean + kidney bean + jujube ~ so I have these pictures.

Whenever I post a food post, a friend asks me the prescription. In fact, most of the time I mix it randomly based on my feeling. For example, this toast is made up of the ingredients I have on hand:

High gluten powder: 220 grams have no low gluten powder, so use standard powder: about 40 grams

195 milliliters of milk left over from making coffee

30 grams of sugar

3 grams of salt

3 grams of nanosaccharomyces yeast

Mix the raw materials manually and noodles for about 40 minutes, can pull out the film, ferment at room temperature (24 degrees) for about 40 minutes, then exhaust, divide into three parts, rest for about 20 minutes, reshape, put into the mold, put a bowl of hot water in the oven, ferment for about 15 minutes, the mold is full, bake at 200 degrees for about 40 minutes. Completely cool and cut into pieces.

It is easier to mix soybean milk, Jiuyang soybean milk machine, soybeans, kidney beans, jujube at 5:3:2