The 120^th edition of Weekend Herb Blogging 27.04.2021 ** is hosted by Erin from The Skinny Gourmet.
In my kitchen cabinet I found some Mung beans. The Mung bean, also called green soy is one of the important Asian pulses/legumes. I like the story about the Chinese rice growers, who sailed upwards the Yangtze Kiang. They carried a lot of victuals and soy beans for sowing. After weeks of stressfull journey they got into a thunder-storm, they struggled hard not to sink. The victuals where gone and they were in great need. The ship was struck, the powerless crew was prepared to meet the death. Suddenly seed bags began to burst and soon they found green, crunchy bean sprouts, which the farmers gorged at once. I sprouted my beans on the window sill.

I got enough sprouts to bake the

Soy rolls

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Soy rolls
Categories:	Baking, Rolls
Yield:	10 Servings

Ingredients

H			SOAKER
65	grams		Soy meal
65	grams		Water
H			FINAL DOUGH
300	grams		Wheat flour Type 700 *
170	grams		Wheat flour Type 1400 **
250	ml		Water, cold
10	grams		Salt
10	grams		Barley malt
1 1/2	teasp.		Dry yeast
20	ml		Vegetable oil
20	ml		Soy sauce
10	grams		Garlic, crushed
65	grams		Bean sprouts
H			SPRINKLING
20	grams		Linseed
20	grams		Sesame seeds

Source

°	abgewandelt nach: Ströck, Ehrmann Brot backen: Mit Rezepten & Ernährungstipps vom Bio-Bäcker ° ISBN 978-3708804231

	Edited *RK* 02/12/2008 by
	Ulrike Westphal

Directions

For the soaker mix the ingredients and let stand at room temperature for about 3 hours.

For the final dough liquefy the yeast in water and mix with flours, soaker, barley malt and garlic. Begin to kneat and add salt after 2 minutes kneading. Add oil and soy sauce in portions. At the end of kneading add the bean sprouts. Cover dough with a damp towel and let rest for about 20 minutes. Divide into ten pieces, each weighing about 100 g. Shape each into a log, press it flat. Press into a wet towel to moisten the surface, then dunk into a bowl of linseeds and sesame seeds.

Cover again and proof for 50 to 60 minutes.

Bake with steam at 240°C for 10 minutes, reduce heat to 200°C and bake for further 10 minutes.

:Resting time soaker: 3 hours
:Resting time final dough: 60-80 minutes
:Bakingtime: 20 minutes

* Try 40 g whole wheat + 260 g all-purpose flour
** Try 125 g whole wheat + 45 g all-purpose flour

=====

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