Steamed bread with bean dregs

Steamed bread with bean dregs

Introduction:

"Every time you grind Soybean milk, you won't waste it. You either make small cakes or steamed bread. The laziest way is to cook porridge. Soybean dregs are rich in dietary fiber, protein, fat, isoflavones and vitamins, which have rich nutritional value. Bean dregs are sweet and cool in nature and have the functions of clearing away heat and toxin, anti inflammation and hemostasis. This time, walnut is used in the soybean milk, so there is a lot of nutrition. "

Production steps:

Step 1: mix the yeast with a little warm water.

Step 2: mix the bean dregs and flour well.

Step 3: pour the water in step 1 while stirring.

Step 4: make smooth dough by mixing.

Step 5: cover with wet cloth or plastic film and ferment to 1.5 to 2 times the size.

Step 6: exhaust again and knead into smooth dough.

Step 7: divide the preparation into uniform size.

Step 8: round the dough again. Let stand for 20 to 30 minutes.

Step 9: add cold water to the pan and steam for about 10 minutes.

Step 10: simmer for 3 minutes after the cease-fire.

Materials required:

Bean dregs: 250g

Medium gluten flour: 500g

Yeast: 2G

Warm water: moderate

Note: 1, because the water content of bean dregs is different, the use of warm water is also different, start with warm water and yeast only a little. 2. You don't need to be too soft to make steamed bread dough. If it's too hard, stick a little water on your hand. After fermentation, knead, and then knead for a while, the softer the kneading. 3. After steaming, simmer for a while. When opening the lid, open the slit first and then lift it.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light