Douchebag
By VicentaLakin
Every time you grind the soybean, you make a little cake, you make a bun, and the least you can do is cook the porridge. Soybean slag is rich in dietary fibres, proteins, fat, isophetone and vitamins, and is of nutritional value. The soybean slag tastes cold and has the effect of accommodating and inflammating blood. And the soybeans are walnuts, so there's so much nutrition。
Recipe Recommendations
- bean dregs 250 grams
- medium-gluten flour 500 grams
- yeast 2 grams
- warm water appropriate amount
Steps for Douchebag
1
Put a little warm water on yeast and open。
2
Let's start with the soybean and flour。
3
The water is mixed in step 1。
4
And become smooth noodles。
5
Covered with wet cloths or fresh film, fermented to between 1.5 and 2 times larger。
6
And then the air, and the twilight, and the twilight。
7
Size-sizing agents。
8
And then the little noodles are rounded up. 20 to 30 minutes。
9
Cold water on the pan, steaming for about 10 minutes。
10
Three minutes after the ceasefire。Douchebag Make Tips
1. Since the water content in soybean dregs varies, the amount of warm water used also varies; start by using only a small amount of warm water to mix with the yeast.
2. The dough for mantou does not need to be too soft; however, if it is too hard, moisten your hands with a little water to soften it. After fermentation, knead it, let it rest for a while, then knead again; the more you knead, the softer it becomes.
3. After steaming, let it steam covered for a while. When opening the lid, first crack it slightly and then lift it.