I saw "bean dregs steamed bread" in the World Journal a long time ago, but I have never made it. I bought a soya-bean milk machine not long ago and often make soya-bean milk. It is always a pity to throw away the bean dregs every time. Because bean dregs contain quite a lot of soybean protein and fiber, I improved the formula in the newspaper and put it directly into the bread machine to make dough. The effect is good!

Materials:

1.3/4 cup of wet bean dregs (if it is stored in the refrigerator, it needs to be heated in the microwave oven first).

2. 1/4 cups of warm water

3.2 and 1/4 cups of universal flour.

4. 1 teaspoon sugar

5. 1/2 tablespoons of yeast

Exercise:

1. 1 to 5 are put into the bread machine in turn. After the dough is made (one and a half hours), it is fermented in the machine for half an hour.

2. Take out the steamed bread, dip a little flour at the bottom and put it on the baking tray.

3. preheat the oven to 250°f, turn off the fire, put the steamed bread in the oven for ten minutes, and take out the hard shell on the surface.

4. Spread a damp cloth on the steamer and steam on high fire 15 minutes.

Remarks:

1. This fermentation technology was also learned from the newspaper. Even if the lid is opened immediately after steaming, the steamed bread will not collapse. Very easy to use!

There is not much yeast in this dough, which will not swell, but the steamed bread tastes solid.

3. Because the humidity of bean dregs is different, the amount of water and flour should be increased or decreased according to personal conditions.