Gluten powder 100 grams Whole wheat flour 50 grams
Konjac powder 10 grams Zero Calorie Sugar 10 grams
Salt 1g Baking powder 1.5 grams
Fresh yeast 4 grams Water 175 grams
How to make high-protein konjac bread #春日healthbureau#High-protein konjac bread｜Soft and elastic Illustration of the gluten version 1

Step 1

Stir gluten flour, whole wheat flour, konjac flour, sugar, salt and baking powder evenly. Stir yeast and water until yeast melts and add to the flour. #春日healthbureau#High-protein Konjac Bread｜Soft and elastic Illustration of the gluten version 2

Step 2

Mix the mix evenly with a kitchen mixer at low speed, then beat at high speed until the water is absorbed and a dough forms. #春日healthbureau#High-protein Konjac Bread｜Soft and elastic Illustration of the gluten version 3

Step 3

Roll into ox tongue shape #春日healthbureau#High-protein konjac bread｜Soft and elastic Illustration of the gluten version 4

Step 4

Fold the left and right sides inward by one-third, then roll it out long #春日healthbureau#High-protein konjac bread｜Soft and elastic gluten flour Illustration of version 5

Step 5

Flatten the bottom, roll it up from top to bottom, and put it into the toast mold #春日healthbureau#High-protein konjac bread｜Soft and elastic Illustration of the gluten version 6

Step 6

Ferment in a warm and humid place until eighty percent full #春日healthbureau#High-protein konjac bread｜Soft and elastic Illustration of the gluten version 7

Step 7

Preheat the oven to 190 degrees Place in the preheated oven and bake at 170 degrees Celsius and 180 degrees Celsius for 40 minutes. High protein konjac bread cooking tips

① Stir the powder evenly first and then add water ② Add water boldly. Konjac powder is very absorbent, and gluten flour is also very absorbent, so the amount of water is relatively large. ③The mold is 10*10*10 water cube toast box