Steamed bread with yoghurt and bean dregs

Steamed bread with yoghurt and bean dregs

Introduction:

"With yoghurt instead of water, add to the bean dregs dough, it becomes yoghurt bean dregs steamed bread. Although lactic acid bacteria lose their activity in high temperature cooking, they can add a little protein and calcium of yoghurt and flavor of yoghurt to steamed bread. For people who basically don't take any dairy products on weekdays, there are some benefits. Put the whole dough into a square container and steam it into a large square steamed bun, so that it can be sliced and put into the toaster. This time, use the microwave box to shape. I almost forgot about this box. In fact, it's moderate in size and easy to use. It doesn't even need oil. But just in case, a tarpaulin was padded at the bottom of the box. The effect is the same as imagined

Production steps:

Step 1: Materials

Step 2: pour all the dough except yogurt together,

Step 3: rub into flocs and add yoghurt

Step 4: knead the dough evenly and stir for 20 minutes

Step 5: roll it into a rectangle as long as the box

Step 6: fold one side of the dough from one third to the middle

Step 7: fold the other side over to make it three fold

Step 8: turn it over, put it in the box, cover it and do the final hairdressing

Step 9: dough grows

Step 10: put it in a cold water pan

Step 11: cover, bring to a boil and steam for about 30 minutes

Step 12: cook thoroughly

Step 13: demould immediately

Step 14: cool slightly and slice

Materials required:

Bean dregs: 150g

Flour: 300g

Yogurt: 70g

Dry yeast: 1 / 2 teaspoon

Salt: 1 / 8 teaspoon

Baking powder: 1 / 4 teaspoon

Note: the amount of yogurt should be adjusted according to the water content of bean dregs. The fermentation time should be determined according to the actual temperature. After cooling, the section is more regular.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original