Double-bean steamed buns
By FordO'Reilly
After making tofu pudding and boiling bean paste, there were only some originally very nutritious leftovers-bean dregs and red bean skins. I couldn't throw them away. I mixed them with flour and made some steamed buns, which were also very delicious!
Recipe Recommendations
- bean dregs a bowl
- flour 800 ml
- yeast a small spoon
- milk appropriate amount
- sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Double-bean steamed buns
1
Put the red bean skins in a blender and break them.
2
Put all the ingredients into the basin.
3
Put the dough in a warm place to ferment.
4
After 1 hour, fermentation is complete.
5
Place the dough on a hand-powdered plate and knead until there are no holes in the middle.
6
Rub into long strips and pick them by hand to make dough.
7
Shape into a green steamed bun and place it in the steamer.
8
Wake up for about 40 minutes.
9
Pour cold water into the pan, steam for about 25 minutes, and set for 3 to 5 minutes.Double-bean steamed buns Make Tips
1. The red bean skin can also be left unbroken. When mixing dough, it is decided whether to add milk or water based on the water content of the bean dregs and red bean skin. Do not put it in at the beginning. 2. The waking time depends on the temperature, and the surface of the steamed buns should be relaxed.