Okara Hanaki

Overview

The bean dregs left after making three-bean soy milk for breakfast are also quite nutritious. Mix it with flour to make Hanamaki. The coarse grains are finely made, and the texture is better. Just like a song sings, I am ugly, but I am gentle, and a very healthy Hanamaki

Tags

• staple food
• home cooking
• steamed bun hanamaki
• lunch
• dinner
• flour
• three bean dregs
• white sugar
• yeast

Ingredients

Steps

1. 1 The bean dregs left over from making three-bean soy milk in the morning, and a little soy milk

   

2. 2 Put flour, yeast and sugar into a bean dregs basin

   

3. 3 Knead it into a smooth dough, cover it with a damp cloth and leave it to ferment in a warm place. The bean dregs dough is not like white dough, and the honeycomb shape after fermentation is not very obvious (I didn’t take any photos)

   

4. 4 Take out the fermented dough and put it on the chopping board to deflate the air. Use a rolling pin to roll it into a rectangular shape. Brush with a thin layer of oil and sprinkle with some refined salt

   

5. 5 Roll up from top to bottom

   

6. 6 Cut into trapezoidal pieces

   

7. 7 Take two small pieces, with the long and short sides overlapping, and press them in the middle with chopsticks

   

8. 8 Put the prepared Hanaki embryo into the steamer for secondary fermentation, and wait until the dough swells and becomes light

   

9. 9 Bring to a boil over high heat and turn to medium heat for 18 minutes. Turn off the heat and steam for 5 minutes before opening the lid

   

10. 10 Even though the Hanamaki is dark, it is made with fine grains and is very healthy