Bean dregs steamed buns

Overview

Soy milk is rich in nutrients, and the remaining bean dregs are also very nutritious. The steamed buns made with it are soft and delicious, with a light bean flavor

Tags

• staple food
• home cooking
• bean dregs
• dry yeast powder
• leftover soy milk
• wheat flour

Ingredients

Steps

1. 1 There is a cup of soy milk left, a small bowl of bean dregs, and an appropriate amount of flour

   

2. 2 Add appropriate amount of yeast powder to the flour and mix well. You can add more in winter to make the dough rise faster

   

3. 3 Pour in the bean dregs and knead the soy milk into a dough, let it rest for 5 minutes and then soften

   

4. 4 Leave to ferment in a warm place

   

5. 5 The risen noodles are enlarged and rich in honeycomb

   

6. 6 After the dough has risen, add an appropriate amount of dry powder to soften it

   

7. 7 Let the soft dough rise for 30 minutes

   

8. 8 Place on the noodle table to make steamed buns

   

9. 9 Bring the pot to a boil, put in high heat and steam for 25 minutes, turn off the heat and simmer for 5 minutes to uncover

   

10. 10 The cooked steamed buns contain bean dregs and the skin is not smooth, so they taste very sweet