Soy milk knife-cut steamed buns

Overview

In fact, soy milk can replace water in many kinds of food. Because of the rich and delicate flavor of soy milk, the food made from it will be more delicious. My steamed buns are made with soy milk and bean dregs instead of water. They are steamed using the simplest method and are full of flavor. The more I eat them, the more I want to eat them.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• soy milk
• yeast

Ingredients

Steps

1. 1 Put the beans and bean dregs into a basin. After making the soy milk, you can drink the upper part directly after letting it stand. There will be slightly thicker dregs in the lower part. We can just use this part.

   

2. 2 Add yeast to the cooled soy milk and stir to dissolve it in the soy milk.

   

3. 3 If you have a kitchen scale at home, weigh the soy milk, add twice the weight of flour, and knead the dough with your hands.

   

4. 4 In a basin or chopping board, knead the mixed dough until the surface is smooth. Leave to ferment in a warm place.

   

5. 5 When the dough has risen to twice the size of the original dough, you can start steaming the steamed buns.

   

6. 6 Take out the fermented dough and knead it on the chopping board until smooth.

   

7. 7 Shape the dough into a long strip.

   

8. 8 Use a knife to cut into appropriate sizes.

   

9. 9 Brush the basket with oil or arrange vegetable leaves, shape the cut steamed buns and place them on the basket. Heat the water, turn off the heat, add the steamed buns and let it sit for fifteen to twenty minutes to allow the steamed buns to ferment a second time.

   

10. 10 After fermentation is completed, steam over high heat for fifteen to twenty minutes, then turn off the heat and steam for three minutes, then open the pot.