Bean dregs steamed buns

2024-06-30 21:44:40  Views 2 Comments 0

Ingredients

Flour ( 600 grams )
Bean dregs ( Adequate amount )
White sugar ( Half a bowl )
Yeast ( 4 grams )
Water ( A bowl )
Baking powder ( 2 grams )

How to make bean dregs steamed buns

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    1.First make the soy milk, filter it, and let the remaining bean dregs cool for later use (I only used one-half here)

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    2.First prepare half a bowl of warm water, pour the yeast into the warm water, mix well and set aside to ferment for a few minutes

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    3. Prepare half a bowl of sugar, pour it into a bowl with yeast and stir until it dissolves

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    4.Sifting flour

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    5.Add baking powder and mix well

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    6. Add the bean dregs and the ingredients in step 3 to the flour and stir slowly

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    7. Just stir until it becomes flocculent (if it is dry, do not If it's easy to knead, you can add some water appropriately.After all, we use different tools) 'I just left half a bowl of water and added it little by little', so it's easy to master

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    8. Dip some flour into your hands and knead the fluffy dough into a dough.Sprinkle some flour on the surface of the dough and put it in the greenhouse to ferment (you can also cover the basin with a wet cloth.Prevent the surface of the dough from becoming hard)

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    9.Wait until the fermentation reaches twice the original size p>

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    10.Look at what I fermented, if it has a honeycomb shape

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    11. Knead the dough so that the steamed buns will be more chewy and the surface will look good.Then knead into long strips and cut into even sizes with a knife.The steamed buns can also be made into other styles according to your own preferences

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    12.In the pot Add warm water and let the steamed buns ferment again for 10 to 15 minutes.

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    13.Steam on high heat 20·~25 minutes will do.Don’t rush to remove the lid at this time.Turn off the heat and then remove the lid after 3 to 5 minutes to avoid shrinkage when it gets cold after cooking

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    14. Mine is still not kneaded in place, the surface is still a little imperfect, and the internal structure is not even enough, there are big bubbles, and the taste is not bad p>

Tips

After fermentation The dough must be kneaded in place\'\'The steamed buns will look better\'\'and more delicious\'\'
Remember\'after making the steamed buns, they must be rested and fermented for about ten to fifteen minutes \'\'\'This is very important\'\'
\'\'\'Don't rush to open the lid after turning off the fire\'\'The principle of thermal expansion and contraction
\'\' \'\'\'\'When adding water to knead the dough, don't add it all at once\'\'Add it little by little\'Slowly\'\'It depends on the effect of the dough

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