Big steamed buns with bean dregs

Overview

In the morning, I made tofu curd, and after grinding the soy milk, there was a bowl of bean dregs left. I used it to make big steamed buns with bean dregs at noon, which is nutritious and healthy.

Tags

• staple food
• home cooking
• old man
• breakfast
• alkaline surface
• all-purpose flour
• bean dregs
• yeast

Ingredients

Steps

1. 1 A bowl of bean dregs;

   

2. 2 Knead with 500 grams of flour and 5 grams of yeast into a smooth dough and ferment at room temperature for 1 hour;

   

3. 3 The fermented dough has almost risen to the edge of the basin;

   

4. 4 Dissolve 2 grams of alkaline dough with warm water, peel the dough from the middle, pour in the alkaline water, and knead evenly to neutralize the sour taste;

   

5. 5 Take the remaining 50 grams of dry flour, sprinkle one layer, knead one layer, and knead it all into the dough;

   

6. 6 Knead until the surface is smooth;

   

7. 7 Cut into 4 portions;

   

8. 8 Sprinkle dry flour and knead into steamed buns;

   

9. 9 Brush a thin layer of oil on the drawer, put the steamed buns into the pan and let them rise for 10 minutes;

   

10. 10 After the second serving, the buns become bigger;

    

11. 11 Bring the pot to a boil over high heat, turn to medium heat and steam for 20 minutes, then turn off the heat and simmer for 3 minutes;

    

12. 12 After taking it out of the pan, place it on a drying rack;

    

13. 13 Look at the internal structure, it's very delicate and layered.