Cabbage, ham and bean dregs rolls

Cabbage, ham and bean dregs rolls

Introduction:

"The day before yesterday, I milled soybean milk to make tofu, and the leftover tofu residue was used to steam rolls first. My scroll was not twisted well at all. I learned from someone, but it didn't work out well. Just twist these, and the rest of the dough will be steamed directly. The roll with bean curd residue has a unique flavor. "

Production steps:

Materials required:

Flour: 500g

Bean dregs: 200g

Cabbage: 100g

Ham sausage: one

Salt: right amount

Oil: right amount

Flour alkali: appropriate amount

Baking soda: moderate

Yeast: 5g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original