Bean dregs meat bun
By VitaWisozk
I like to add bean dregs to make pasta. Firstly, because I drink soy milk every day, a large amount of bean dregs are produced. Secondly, because bean dregs themselves are nutritious and have the effects of lowering blood pressure and blood lipids. I couldn't tell a difference in taste. I asked my husband and son, and they also said they couldn't taste it.
Recipe Recommendations
- bean dregs 200g
- flour 400g
- meat a bowl
- yeast 5g
- salt 2g
- corn oil 20g
- white granulated sugar 5g
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Bean dregs meat bun
1
Add the yeast to warm water and sugar, stir well and let stand for 10 minutes.
2
Mix flour, bean dregs and salt, add corn oil and mix well.
3
Pour in the yeast water and stir with chopsticks until it becomes flocculent.
4
Knead dough by hand into smooth dough, cover with plastic wrap until it is soft and ferment until it is twice in size.
5
Remove air and knead into a smooth dough, cover with a damp cloth and allow for 15 minutes.
6
Roll the awakened dough into long strips and pull it into doses of the same size.
7
Take a dose and press it flat, roll it into a dough sheet with a thick middle and thin side, and add meat filling to make a steamed bun.
8
Put it in a steaming drawer to wake up for 20 minutes, steam on cold water and high heat for 15 minutes, turn off the heat, simmer for 5 minutes and turn off the pan.