Steamed bread with bean dregs-You Are Foodie

By Edison
52

Steamed bread with bean dregs

Although it is not the first time to make pasta with bean dregs, there is no new idea. After all, it is coarse grain and fine food, which not only saves food materials but also increases nutrition. Why not!

Main Ingredients

yeast powder 3g
flour 400g

Auxiliary Ingredients

Okara A moderate amount of

1. during the secondary fermentation, the steamer can burn a little hot water but do not boil it. Then put the basin on the steamer to shorten the fermentation time2. do not open the cover of the steamed bread immediately after it is steamed. It is best to stew it for another 3-5 minutes to prevent the steamed bread from shrinking.

Step 1 . The soaked soybeans are beaten into soymilk with a soymilk machine to filter out the soybean dregs

Step 2 . Add flour and yeast powder

Step 3 . Replace water with soymilk and form a dough with moderate softness and hardness to cover the warm hair

Step 4 . Steamed dough

Step 5 . Exhaust and knead evenly into flour preparations of equal size

Step 6 . Knead into the shape of steamed bread and make it twice curled

Step 7 . Boil the steamer in cold water over high heat and steam over medium heat for 20 minutes

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