Brown sugar multigrain steamed buns

1.Heat and melt the brown sugar ginger first

2.Almost melting.Brown sugar ginger has black beans in it.This is the candied ginger made by my mother herself, it is invincible.

3. Soak the black beans and soybeans overnight, use a soymilk machine to make the soy milk in the morning, and then filter the bean dregs come out.The picture shows what I have already done

4.Filtering.There is a lot of soy milk after filtering, so I don’t need water for this steamed bun, I use soy milk.

5.Filtering completed.There is bean dregs inside, squeeze it more and squeeze it dry

6.When the soy milk becomes warm, pour a little Go into a small bowl, add yeast, stir evenly, then mix flour, yeast water, brown sugar, ginger, and bean dregs together, slowly pour in soy milk, and knead into a dough

7.This is the freshly kneaded dough.Then I went out to play with my classmates?.After nearly two hours, I came back and the dough was almost ready

8.This is what happened Good dough, twice as big.Use your fingers to rub several small holes.The ones in the middle will not spring back, but the surrounding ones will spring back a little, so let it ferment for 10 minutes more.

9.The ones in the middle will be fine, but the surrounding ones will rebound a little

10.Knead the fermented dough until the air is removed, then roll it into a long strip, cut it as shown in the picture, and place it Cook for about 10 minutes (lower cold water)

11.Put it into the steamer and steam half of it Hours, simmer for 5 minutes, here is the black beans in the candied ginger

12.Steamed

13.yeyeye

14.Have dinner