Soy milk steamed buns
Overview
Although steamed buns are a very ordinary pasta, they can also be made delicious and nutritious. Today, the chef recommends a new way of eating. You need to do one more step. The steamed buns can not only supplement calcium, but also look good and taste delicious. The value of ordinary steamed buns will instantly double. This method is especially suitable for children. Children are growing and need more nutrients. Parents, don’t miss it.
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Ingredients
Steps
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Wash the soybeans, put them into the soymilk machine, and add water to the lowest water level.
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Select the "wet and dry bean" mode, and you don't need to worry about it after starting it. After the soy milk is ground, the soy milk machine will make a "didi-dip-dip" sound.
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The ground soy milk is filter-free and residue-free. Pour the ground soy milk into a basin and cool it to about 40 degrees. Take a small amount of the soy milk and melt the yeast and set aside.
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Put the flour and sugar in a larger basin, first pour the yeast, then pour the soy milk while stirring to form a dough, and then knead by hand until it is in the "three light" state, that is, the surface is light, the hand is light, and the pot is light. Cover with plastic wrap and let it rest for 10 minutes.
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First roll out the rested dough. During the rolling process, you can constantly add some dry flour.
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Then fold the dough in half and continue to roll it out, repeating three times. This rolling process is called pressing.
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Sprinkle some black sesame seeds and walnut powder, or leave them out if you don’t have them.
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Roll the dough into a long strip and cut into small portions as desired.
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Place in a steamer to ferment until 1.5 times the size. Steam in cold water for 25 minutes. Turn off the heat and simmer for another 5 minutes.
