How to make soy milk steamed buns

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  1.Wash the black beans and red beans.

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  2.I didn’t soak the beans, so I chose dry bean milk.

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  3. The soy milk was ready in about half an hour.There is a lot of it.You can’t use that much at one time., filter it through a sieve, the thinner one can be drunk, and the dryer one can be mixed with noodles.If the noodles are dry, add some thin soy milk.

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  4.Add some sugar, or not.

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  5. Let the soy milk dry for a while.When it is warm, add yeast powder and stir to melt.Do not add it to the hot pot.Add it at the right time, otherwise the yeast will be killed and the dough will not rise.

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  6.Add flour, I used low-gluten flour to make the rest of the cake.Low-gluten noodles are not as flexible as medium-high-gluten noodles and tend to be softer when kneaded.

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  7. Knead the dough for about ten minutes, and then cover the dough with a lid.

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  8.I posted it all night and rubbed it three times.

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  9. Take out the risen dough, add flour and knead it for a while, knead it into a ball and cut it into pieces., then knead it into steamed buns, and coat the surface of the steamed buns with flour.

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  10.Place the pot in cold water, keeping a certain distance between each steamed bun, and the lid should preferably have a vent., otherwise it will become a dead noodle steamed bun if it cannot be steamed.Steam for 15-20 minutes, first on high heat for nine or ten minutes and then on low heat.

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  11. It’s done! There are also flowers!