Bean dregs rolls
In the morning, soybeans, walnuts, red jujubes, Chinese wolfberry, etc. are used to grind soymilk. The remaining soymilk residue after filtration is also very nutritious. It is a pity to throw it away. At the same time, there is a farm produced wheat flour at home, so we put it together with the flour to make a soymilk residue roll. It is a good match with soymilk or porridge at breakfast.
Step 1 . Prepare the necessary ingredients. This flour is produced and ground by farmers. It is pure green and not as white as the flour sold in grain stores, but it is very healthy and safe.
Step 2 . Put bean dregs, yeast and flour together,
Step 3 . Add an appropriate amount of milk according to the water absorption of flour, mix it into a smooth dough, and cover it with plastic wrap for fermentation.
Step 4 . When the dough is twice as big and the internal tissue is honeycomb, it will be ready to ferment (I didn't take photos in this step). Take out the dough and put it on the chopping board, rub out the air inside with force, and place it for 10 minutes.
Step 5 . Roll the dough into rectangular pieces with uniform thickness
Step 6 . Brush a layer of oil on the dough and sprinkle a little refined salt
Step 7 . Roll up from the long side
Step 8 . Cut into trapezoids
Step 9 . Put the small side up
Step 10 . Press it in the middle with chopsticks.
Step 11 . Put the prepared roll into the steamer, make it twice as big, steam it in cold water for 15 minutes (depending on the size of the roll), and then steam it falsely for 5 minutes
Step 12 . Steamed rolls
Step 13 . The finished product has a slight salty and wheat flavor
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