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!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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