Fried hollow bean dregs bun

Fried hollow bean dregs bun

Introduction:

"My mother beat the mixed soymilk of red beans, mung beans, peanuts and black beans with a soymilk machine. The leftover bean dregs are very fragrant. It's a pity to throw them away. She used her imagination to make a sweet fried bread with bean dregs in combination with the bread making method."

Production steps:

Step 1: put all the ingredients except oil and water into the toaster, and turn on the mixer. Stir while adding water, if the bean dregs have more water, you can not add water. After the dough is smooth, add corn germ oil and continue to stir for a while. Turn off the bread maker and restart the dough starter. Remove the dough after stirring and fermentation

Step 2: after taking out the dough, divide it into small pieces of the same size and round it

Roll out the dough about 0.5cm thick

Step 4: deep fry in the oil pan. Turn down the heat when the oil pan is hot and deep fry slowly. Otherwise, it will easily lead to scorch on the outside and unripe on the inside...

Step 5: in the process of frying, the dough bubbles up and becomes empty in the middle

Step 6: it's just like this~~~

Step 7: how about the hollow one? It's very fragrant

Step 8: your soybean milk with bean dregs buns is nutritious and delicious. Breakfast or afternoon tea is a good choice

Materials required:

High gluten flour: 200g

Bean dregs: 100g

Water: moderate

Sugar: 50g

Corn germ oil: 25g

Yeast: 0.75 teaspoon

Salt: 2G

Note: 1. Don't use too much water, otherwise it's not easy to form. 2. Yeast should be more than not less, a little more acid at most. If the dough doesn't ferment well, there's no way to hollow the dough. 3. If you like to eat heavier flavor, you can use butter instead of corn germ oil, which will be more fragrant. 4. It's very hot just out of the pot... Don't bite the hollow bread directly, it will be flushed by the hot air

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet