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【Fried Chicken Kitchen】Super Healthy Oil-Free Vegan Tofu Whole Wheat Bread (Rice Cooker + Oven Version)

Recently obsessed with whole-wheat flour, I want to add whole-wheat flour to everything, and I have also grown a little bit of bread-making skills recently.

It happened that I recently had dental surgery, so I can't eat hard things very much. I bought a lot of lactone tofu and I was afraid to eat cold tofu every day. If I eat it too cold, I occasionally get stomach pain, so I decided to change it.

This recipe does not add a drop of oil and water, and it has a slight bean fragrance and is surprisingly moist. It is made into 8 small loaves, and one has only 1.3 grams of fat and 6 grams of protein.

If you want to eat bread and want to lose fat, this bread is perfect!




Materials:

3g instant yeast
High-gluten flour 100g 
150g whole wheat flour 
Lactone Tofu 200g 
Sugar 20g 
A pinch of salt 
Practice:

Put the flour except tofu in a large pot, separate yeast and salt and do not touch them directly

Crush the lactone tofu into the flour and knead it into a dough



Knead it into a smooth dough, I will knead it for half an hour for a little while as a workout.
(Actually, a bread machine can be used instead of hahaha)


Put it in a warm place to ferment for an hour, until almost doubled in size


Take it out and divide it into four round doughs and let it rest for 20 minutes


Take a piece of dough and divide it into quarters


Roll out each one into rounds and stack them together, and add a few Resee's chocolate chips to the bottom one.


Roll it up from the chocolate bean and cut it in the middle to become two roses~


Rice cooker practice:

Spread a little oil on the bottom and sides of the inner pot, put the rose dough on it, and let it rest for 40 minutes.

I use a high-pressure rice cooker, press the cooking button twice, and then simmer it and turn it on~

Put it upside down on the plate, the bottom is a bit burnt and crunchy~


Isn't it pretty cute, I like to tear it along the petals and eat it~


Soft and fluffy but more chewy than steamed buns.


The chocolate inside is super extra! Although it is possible not to add it, I am strongly Amway. A few chocolate chips add a touch of sweetness to super healthy bread


Oven practice:

Preheat the oven to 400°F (about 200°C), put it in and bake for 20 minutes


The oven version is more chewy than the rice cooker version, and the outer skin is crispy and more like a baguette, and the inside will not dry out, because the tofu is very moist.


*It is recommended not to reduce the amount of sugar. In fact, this amount is already very small. This bread is more delicious with a little sweetness and bean flavor.
*Because I eat it alone, I usually take half of it and let it cool before freezing it (not refrigerated). When you want to eat it, spray water on the surface and put it in the oven at 180 degrees for five minutes, and it will be as delicious as fresh from the oven~


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【炸鸡厨房】超健康的无油全素豆腐全麦面包（电饭锅+烤箱版）

最近疯狂迷恋全麦粉，做什么都想加全麦粉，最近也增长了一点做面包技能。

碰巧最近做了牙齿手术所以不太能吃硬的东西，买了好多内酯豆腐每天吃冷豆腐吃到怕了，吃太凉的也偶尔会肚子痛，所以决定换一个做法。

这个方子不加一滴油和水，做出来有点淡淡的豆香，意外的挺湿润。做出来分8份小面包，一个只有1.3克脂肪却有6克蛋白质。

想吃面包又想减脂的话这款面包再合适不过啦！




材料：

速发酵母 3克
高筋面粉 100克 
全麦粉 150克 
内酯豆腐 200克 
糖 20克 
盐 一撮 
做法：

把除了豆腐的粉类放到大盆子里，酵母和盐要分开不要直接接触

把内酯豆腐碾碎加入粉里揉成团



揉成平滑的面团，我会稍微揉个半个小时权当锻炼了。
（其实完全可以用面包机代替哈哈哈）


放到温暖的地方发酵一个小时，到差不多两倍大


取出来分成四个圆面团醒个20分钟


取一块面团平分成四份


每个都擀成圆片叠在一起，最下面那个加上几颗Resee's 巧克力豆。


从巧克力豆那边卷起来从中间切开，就变成两个玫瑰花啦~


电饭煲做法：

内胆底部和四周抹一点油，摆上玫瑰花面团再醒发四十分钟。

我用的是高压电饭锅，煮饭键按两次，好了之后再焖一下打开就好啦~

倒扣到盘子上，底部有点焦焦脆脆的~


是不是还挺可爱的呢，我喜欢顺着花瓣撕着吃~


松松软软但是比馒头多了丝嚼劲。


里面巧克力超级加分的！虽然也可以不加但是我强烈安利。几颗巧克力豆给超级健康的面包加了一丝甜蜜


烤箱做法：

烤箱预热400℉（大概200℃），放进去烤20分钟


烤箱版的比起电饭锅版的更有嚼头，外皮都脆脆的比较像法棍一些，里面不会干，因为加了豆腐挺湿润的。


*推荐糖不要减量，其实这个量已经很少了，这个面包带点甜味配着豆香味更好吃
*我因为一个人吃，所以一般会拿一半放凉之后冻起来（不是冷藏哦）。要吃的时候表面喷水放到烤箱180度烤个五分钟就跟刚出炉一样好吃啦~