Knife-cut bean dregs steamed buns

Overview

Casting stones to ask for directions, I don’t want to do more. The bean dregs left over from non-pure-colored soybeans have speckled dark seed coats. Kneaded into the steamed buns, the steamed buns also have scattered freckles, and the steamed steamed buns also lose the whiteness of raw dough and show an obvious yellow color, which reminds people of cooked soybeans. As expected, this relatively solid-looking bean dregs steamed bun was not looked at seriously, but was ignored. Facts have proved that in the age of picture reading, appearance is very important. In fact, although this steamed bun looks inconspicuous with freckles on its face, it has the fragrance of beans and is not rough in texture, so it is quite good. . .

Tags

• staple food
• home cooking
• steamed bun hanamaki
• all-purpose flour
• bean dregs
• dry yeast

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients into a large bowl

   

3. 3 Knead into a uniform dough

   

4. 4 Leave to ferment until the dough grows

   

5. 5 Take it out and press it into a rectangular shape with your hands

   

6. 6 Roll out

   

7. 7 Roll up

   

8. 8 Pinch the seam tightly into a cylindrical shape and place the seam downward

   

9. 9 Cut into 5 equal parts

   

10. 10 Place in the steamer,

    

11. 11 Ferment again until the dough grows

    

12. 12 Pour cold water into the pot, turn on the steam and steam over high heat for about 15 minutes

    

13. 13 When cooked, take out of the pot

    

14. 14 Cool slightly and serve