Soybean Dregs Buns

Ingredients

100g of soybean dregs, 40g of lukewarm water, 280g of flour, 2g of salt, 10g of sugar, 5g of oil, and 1 tsp of yeast.3

Directions

1, after the soybean milk is filtered through a strainer and 100g of dregs are left over, pour the remaining dregs into a container, add the flour, salt, oil and sugar,

2, yeast first poured into the container with warm water, stir well, then mixed with 1 to form a dough

3, covered with a damp cloth

4, placed in a warm place to ferment until double in size

5, take out, kneaded for 10 minutes, rolled out into a long sheet, rolled up

6, cut into 5 cm segments, put on the steamer basket fitted with a Oh, this is a kind of waste utilization ha, let the dregs of the second spring

3. Milk in the microwave oven to warm a little bit, put the yeast to melt

4. Milk yeast mixture slowly poured into the flour, pouring while using chopsticks to mix

5. Knead the flour into a soft and moderately soft dough, covered with a lid to fermentation

6. Fermentation to the original two times large on the I'm not sure if you're going to be able to do that. I've got a big one, and when I uncovered it, some of the flour stuck off

7. Pour the right amount of baking soda with a little bit of water into the fermented dough, and knead it well

8. Roll out the dough into a big thin sheet

9. ...Super basic ...... The `staple food of many, many usual people in China, steamed buns. Still one that fits perfectly with the plain nature of the steamed buns themselves ~~~~ using the leftovers to the max ～～～～ This steamed bun was made using the leftover soybean dregs from the last time and adding them to the flour.

Ingredients

Soymilk leftover dregs, tea leaves that no longer have any flavor, unbleached flour (unbleachedflour), dry yeast (dryyeast), lukewarm water (I like to 1:2 with the flour, but the doctrine of the dregs is already wet), a pinch of salt (to make the dough glutenous), sugar if you like sweet

The dregs of the dregs of the soybean milk are used as a base for the dough, and then they are mixed into the flour. p>

Practice

1, kneading is more difficult, because the surface should be kneaded well in order to completely wrap the dregs. I usually like to add nearly half the amount of flour water (regular flour), and then knead a little longer.

2, fermentation is also very critical, so a little longer ~ ~ ~ hair to nearly triple the size.

3, and then I steamed steamed buns of water inside, put the drink leftover tea ~ ~ ~ so steamed buns have tea. You can also use different tea leaves to try that delicious, chrysanthemum may be better ~ ~ steamed on it!

Tips

Tips, I think this kind of steamed buns, or sweet delicious, because of the use of tea, a little bit of bitterness, we moderate + sugar?