How to make bean dregs steamed buns

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  1. Prepare the filtered soy milk residue, mine is red date and wolfberry soy milk residue.

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  2.Pour the bean dregs, flour and sugar into the container and stir evenly.

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  3. Dissolve the yeast with a little warm water.

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  4. Pour the yeast water into the flour and mix evenly, then knead the dough with your hands.

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  5.If the dough is relatively moist, add flour several times and knead until the dough is soft and hard.Moderate and non-sticky.

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  6. After the dough is kneaded, cover it with plastic wrap to ferment.

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  7. Let the dough ferment until it doubles in size.Dip your hands in flour and poke a hole.If it shrinks, it means it has been sent.

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  8. Move the risen dough to the cutting board, deflate the dough and knead it evenly until it is smooth.of dough.

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  9. Roll the dough into a long strip.

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  10.Use a knife to cut into approximately the same length.

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  11. You can also use your hands to break the dough into small pieces and then roll it into a round shape.

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  12. Brush a layer of oil on the steamer, then put the steamed bun embryo on it and let it proof for 20 to 30 minutes.

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  13. After the steamed buns wake up, put the cold water in the pot and start steaming.After the water boils, turn to medium and small heat and steam again.Turn off the heat after 8 to 10 minutes, then simmer for another 3 to 5 minutes before uncovering.

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  14. The round steamed buns are also steamed!

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  15. Picture of the finished product of bean dregs steamed buns cut with a knife!

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  16. Picture of the finished round bean dregs steamed bun!