Cornmeal and bean dregs steamed cake

Overview

The leftover bean dregs from making soy milk cannot be wasted, but if you eat it directly, it will taste too rough and difficult to swallow. It has been used when making egg pancakes and steamed buns, so it shouldn't be unpalatable if you mix it into cornmeal cakes, right? It turns out it’s really not that bad! After all, eating more whole grains is good for your health.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• bean dregs
• cooked red beans
• cornmeal
• flour
• yeast powder

Ingredients

Steps

1. 1 Weigh the cornmeal and flour and put them into the basin together with the okara filtered from the soy milk

   

2. 2 Stir evenly and add yeast powder

   

3. 3 Add appropriate amount of water and knead into a relatively thin and soft dough.

   

4. 4 Let it grow to 2 times its original size and knead it repeatedly with your hands (equivalent to steaming steamed buns to exhaust air on the panel)

   

5. 5 Brush the mold with a little oil and sprinkle some red beans

   

6. 6 Pour the fermented dough into the mold

   

7. 7 Add a few candied dates

   

8. 8 Spread a layer of red beans evenly

   

9. 9 Put the steamer in a steamer and steam over medium heat for 50 minutes

   

10. 10 Take it out and let it cool before eating and cut it into pieces