Bean dregs steamed buns

Overview

After making tofu, there was a pile of bean dregs left. I have never been happy to make tofu because it is difficult to deal with the dregs. Throw it away? What a pity. Eat? Most people reject rough taste. If you eat it by yourself, you won’t have such a big stomach. There are too many beans and the brine is left unused. I finally made up my mind to make tofu, and then develop the bean dregs into various pastas. The first thing to try is, of course, the steamed buns. In line with the principle of solving as much bean dregs as possible, not a drop of water is added, and the flour is completely relied on the moisture in the bean dregs to condense the flour into a dough that is suitable for dryness and wetness. Maybe there is too much bean dregs, which reduces the gluten of the flour. The dough is not easy to form a smooth surface, but looks bumpy. The rise is not very high, and the color is slightly yellow. The taste may not be particularly pleasing, but from kneading the dough to taking it out of the pan, there is always the aroma of beans. . . .

Tags

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

Ingredients

Steps

1. 1 Materials

   

2. 2 Mix all ingredients

   

3. 3 Knead into smooth dough

   

4. 4 Place in a large bowl, cover with plastic wrap and leave to ferment in a warm place

   

5. 5 The dough has grown

   

6. 6 Exhaust, divided into 4 equal parts

   

7. 7 Round

   

8. 8 Place in the steamer and let it rise for about 40 minutes

   

9. 9 The dough has grown

   

10. 10 Pour cold water into the pot, turn on the steam and steam over high heat for 15 minutes

    

11. 11 When the dough is cooked, turn off the heat

    

12. 12 Take out and cool slightly