Add flour to bean dregs, and add melted yeast to flour with milk. Let it ferment in a warm place until its volume expands, preferably for a long time. Look, the fermented dough has many loose pores. Spread a thin layer of powder on the chopping board, put the dough on it and knead the gas inside, shape it into strips and cut it into equal parts with a knife. Boil the water, steam it in a pot for 15 minutes, take it out and put it in a container with a breathable bottom. Let it cool. 1. Using milk and flour will soften steamed bread, but you don't need too much milk. Just add enough water to 30-50 ml of milk, but you still need to decide the amount of milk according to the amount of flour. 2. When making dough, I used to ferment the dough to twice its size, then take out the gas inside and ferment it to twice its size for the second time. Then start steaming, so that the dough will be fully spread. Jujube soybean milk+bean dregs steamed bread, red dates are pitted, poured into soybean milk machine together with soybeans to beat soybean milk, and bean dregs are filtered out for later use. Mix yeast, sugar and 100ml warm water (about 30 degrees) evenly, and pour the mixed liquid of step 2 and the bean dregs of step 1 into flour to form dough. Cover with plastic wrap and let stand for about 25 minutes. After 25 minutes, the dough will ferment and gain weight, almost twice as much as before. Sprinkle a piece of dough on the chopping board, flatten it with a rolling pin, press out the shape with a die, put the steamed bread embryo (there should be a certain gap between steamed bread and steamed bread) into a steamer, cover it with a piece of wet gauze, and wake it for about 15 minutes. /kloc-After 0/5 minutes, steam in a steamer (I use hot water) for about 20 minutes. Ingredients: 3 steamed buns (one for each person), one egg, and appropriate amount of salt: 1. Add a little salt to the eggs in a slightly larger bowl and beat them up. Slice steamed bread. 2. Put the steamed bread slices into the egg liquid and roll them once to make them all cover the egg liquid. 3. Heat the pan with a little oil and fry the steamed bread slices wrapped in egg liquid until golden brown. The method of steamed bread with black bean dregs: 1. Soak black beans and black sesame seeds one at a time, filter out bean dregs after beating soybean milk in the morning, add appropriate amount of soybean milk, flour and dry yeast, and put them into a bread machine to stir into balls. 2. Ferment in a warm and humid place to double the volume. 3. Knead the dough into long strips and cut it into seven sections. 4. Round the bread according to the method of rounding, or cut it directly without shaping, and put it in an oiled steamer 15 minutes. Put cold water in the steamer and steam the steamed bread blank in the atmosphere for 20 minutes. After 3 minutes, open the lid and take it out (so that the steamed bread won't retract). Raw materials: soybean, peanut, bean dregs, flour, fresh yeast. Production method: 1. Dissolve fresh yeast in warm water, mix bean dregs and flour evenly, add yeast water and appropriate amount of clear water, knead into dough with moderate hardness, cover it, and ferment in a warm place until the dough is twice as large as its original volume. 2. Knead out the bubbles in the fermented dough completely, knead them into long strips, make them into steamed bread blanks one by one, cover them with wet cloth and wake them up for 20 minutes. 3. Put clean water in the steamer, spread a wet cloth on the grate, cover the fire and boil the steamed bread, turn to low heat for 15 minutes, and turn off the fire after 3 minutes. Bean dregs corn cake raw materials: bean dregs, corn flour, carrots, coriander, salt. Practice: 1. Squeeze bean dregs, knead carrots into filaments with a chopping board, and chop parsley (other vegetables such as rape and celery leaves can also be used). GFY loves vegetarian health network, healthy eating-the first vegetarian health information portal II. Mix bean dregs, corn flour, shredded carrot, coriander, salt and other raw materials evenly, and add a proper amount of water to make it sticky. The amount of corn flour can be more than that of bean dregs (by volume). 3. Make round cakes and put them in a steamer. The cloth of the steamer should be wetted in advance, boiled and steamed over medium heat for 20 minutes. GFY loves vegetarian health network, healthy dietotherapy-the first vegetarian health information portal was a little sticky when it first came out of the pot, but it will be fine after a while. It tastes soft, doesn't feel like a wowotou or a cake, and is nutritious. I just read an article saying that the nutritional value of soybeans and corn flour is equivalent to that of beef. The practice is also very simple, suitable for breakfast or dinner, especially for constipation friends. The laxative effect is very good. Tea-scented bean dregs, steamed bread, soybean milk, leftover bean dregs, tasteless tea leaves after drinking, unbleached flour, dry yeast, a proper amount of warm water (I like to mix with flour 1: 2, but the bean dregs are already wet) and a little salt, so that the dough can be gluten-free. It is more difficult to knead the dough by adding sweet sugar, because the dough needs to be kneaded well to completely wrap the bean dregs. I generally like water (ordinary flour) with nearly half the flour. Then knead it for a long time. Fermentation is also very important, just make it grow longer ~ ~ to nearly three times the size. Then I put the remaining tea leaves in the water of steamed bread ~ ~ so that steamed bread will have tea fragrance. You can also try the delicious taste of different teas. Chrysanthemum may be better ~ ~ Tips, I think this kind of steamed bread is still sweet and delicious, because the tea is a little bitter. Do you want some sugar?