Steamed bread with bean dregs

Steamed bread with bean dregs

Introduction:

"I'm not willing to do more. The bean dregs left by the non pure color soybeans are dotted with dark seed coat. Knead in the steamed bread, let the steamed bread also with scattered freckles, and steamed steamed steamed bread also lost the whiteness of raw flour, showing obvious yellow, people think of cooked soybeans. As expected, this seemingly solid bean dregs steamed bread was ignored instead of being taken seriously. It turns out that in the age of picture reading, appearance is very important. In fact, although the steamed bread looks freckled and unremarkable, it has a bean flavor, and the taste is not rough. It's still very good

Production steps:

Step 1: Materials

Step 2: pour all the ingredients into a large bowl

Step 3: knead well

Step 4: ferment until dough grows

Step 5: take it out and press it with your hand

Step 6: rolling out

Step 7: roll up

Step 8: pinch the necking to form a cylinder, and place the necking downward

Step 9: cut into 5 equal parts

Step 10: put it in the steamer,

Step 11: ferment again until the dough grows

Step 12: cold water on the pot, steam after 15 minutes

Step 13: cooked thoroughly, out of the pot

Step 14: cool and serve

Materials required:

Bean dregs: 100g

Medium gluten powder: 150g

Dry yeast: 1 / 2 teaspoon

Note: the amount of bean dregs can be increased or decreased according to your preference. If the moisture content of bean dregs is high, water can not be added to the dough. The fermentation time should be determined according to the actual temperature.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original