Steamed bread with bean dregs

Steamed bread with bean dregs

Introduction:

"After making tofu, there is a pile of bean dregs left. I've always been reluctant to make tofu, because bean dregs are difficult to solve. Throw it away? It's a pity. eat up? Most people refuse to be rude. Eat by yourself, not so big stomach. There are too many beans and the brine is idle. Finally determined to make tofu, and then develop bean dregs into a variety of pasta. The first is steamed bread, of course. In line with the principle of solving the problem of soybean dregs as much as possible, without adding a drop of water, the flour is condensed into a suitable dry and wet dough completely depending on the moisture in the soybean dregs. Maybe there are too many bean dregs, which reduce the gluten of the flour. The dough is not so easy to form a smooth surface, but appears to be pitted, the hair is not very high, and the color is slightly yellow. The taste may not be particularly pleasant, but from kneading the noodles to leaving the pot, there is always bean fragrance

Production steps:

Step 1: Materials

Step 2: mix all the materials

Step 3: knead into smooth dough

Step 4: put it into a large bowl, cover it with plastic wrap and ferment in a warm place

Step 5: dough grows

Step 6: exhaust, divide into 4 equal parts

Step 7: rounding

Step 8: put it in the steamer and let it grow for about 40 minutes

Step 9: dough grows

Step 10: cold water on the pot, steam after 15 minutes

Step 11: the dough is well cooked and the ignition is off

Step 12: remove and cool slightly

Materials required:

Flour: 150g

Bean dregs: 130g

Dry yeast: 1 / 2 teaspoon

Note: the amount of bean dregs can be increased or decreased as you like. More bean dregs make the taste coarser. According to the actual air temperature, the time of emergence is adjusted.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original