Bean dregs steamed buns

Overview

One morning, I squeezed the soy milk and couldn't bear to throw away the remaining bean dregs, so I made these bean dregs steamed buns. Unexpectedly, they were surprisingly fragrant and nutritious!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• bean dregs
• flour
• sugar
• yeast
• water

Ingredients

Steps

1. 1 First mix the okara and flour

   

2. 2 Flourize the sugar with warm water, add the yeast, let it rest for about 5 minutes, then add it to the flour, add an appropriate amount of water and knead it into a dough of moderate softness and hardness.

   

3. 3 Cover with a damp cloth and ferment until doubled in size.

   

4. 4 Divide into small machines of uniform size.

   

5. 5 After kneading the dough with your hands, hold the dough with your hands as shown in the picture and rotate it in a clockwise direction, so that the buns will be very regular and round.

   

6. 6 Look, it’s okay!

   

7. 7 Brush some oil on the bottom of the steamer, add the steamed buns evenly, and allow for secondary fermentation.

   

8. 8 Bring to a boil over high heat, steam for 15 minutes, and simmer for 3 minutes.

   

9. 9 Pair it with a cup of white rice cereal and some fruit, and you have a rich breakfast!