Bean dregs steamed buns

Overview

Every time I grind soy milk, it won't be wasted. Either I make pancakes or steamed buns. The laziest way is to use it to cook porridge. Okara is rich in dietary fiber, protein, fat, isoflavones and vitamins, and has rich nutritional value. Bean dregs are sweet and cool in nature and have the functions of clearing away heat, detoxifying, reducing inflammation and stopping bleeding. The soy milk ground this time also uses walnuts, so it is really nutritious.

Tags

• staple food
• pasta
• home cooking
• old man
• steamed bun hanamaki
• fast food
• lunch
• all-purpose flour
• bean dregs
• warm water
• yeast

Ingredients

Steps

1. 1 Knead the yeast with a little warm water.

   

2. 2 First mix the bean dregs and flour evenly.

   

3. 3 Pour in the water from step 1 and stir.

   

4. 4 Knead into a smooth dough.

   

5. 5 Cover with a damp cloth or plastic wrap and ferment until 1.5 to 2 times in size.

   

6. 6 Deflate the air again and knead into a smooth dough.

   

7. 7 Divide into evenly sized pieces.

   

8. 8 Then roll the small dough into a round shape. Let sit for 20 to 30 minutes.

   

9. 9 Pour cold water into the pot and steam for about 10 minutes after the water boils.

   

10. 10 After stopping the fire, simmer for 3 minutes.