The bean dregs steamed bread is delicious and beautiful. Bean dregs contain a lot of dietary fiber, which can reduce fat absorption, promote fat metabolism, and also accelerate the passage of food through the intestine.
materials?
12g of soybean dregs
3g of medium flour
15g of warm water (35 degrees)
4g of high-sugar tolerant yeast
35g of white sugar
how to make steamed bread with soybean dregs?
1. Cool the soybean paste residue to about 3 degrees.
2. The yeast is melted with warm water (35 degrees) and white sugar.
3. Pour the yeast water into the flour, and pour the soybean paste residue into the flour several times, and stir it into a snowflake state.
(With different moisture content, you can master the softness and hardness of the dough by experience while stirring, which is beneficial to adjust the difference of different liquid dosage)
4. Knead it by hand into a uniform and smooth dough and round it.
5. Cover with plastic wrap and ferment until the dough is twice as large as the original volume, and the dough has a uniform honeycomb shape.
6. Put the fermented dough on the chopping board and knead it until it is completely exhausted. Knead the dough into long strips and divide them into uniform agents.
7. Knead into a steamed bun, put the steamed bun into an oiled steamer, cover it with dry and wet cloth, and wake it for 2 minutes.
8. Put the secondary fermented steamed bread blank into a pot, bring it to a boil, then turn to medium heat and steam for 15 minutes.
Tips
If there is no bean paste residue, you can also boil the red beans, drain the water, and then press the red beans into mud bit by bit with a spoon.
1. If it wakes up to twice the size in the later stage, it must be boiled in water and steamed over high fire to prevent excessive fermentation caused by the process of raising the temperature of cold water.
2. If the later period is short and the cold water is steamed in the pot, the pasta will have a fermentation process in the process of rising water temperature, so as to ensure sufficient proofing.
3. For pasta with moderate proofing in the later period, it is ok to serve it in cold water or boiling water, but if it is fine, the former tastes a little softer and the latter is a little tighter, so you can choose it according to your personal preference.