What is rare is that I actually made soy milk continuously. Of course, I worked diligently to the end and continued to eat bean dregs. This time, I changed to bean dregs and went to the battle...
The steamed buns with a lot of stuffing are paired with freshly brewed soy milk, and no beans are wasted at all
Bean dregs bacon bun
By SabrinaLynch
Recipe Recommendations
- flour 200g
- bean dregs 100g
- bacon 1 small piece
- cabbage Half a pill.
- water appropriate amount
- ginger appropriate amount
- salt appropriate amount
- pepper noodles appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Bean dregs bacon bun
1
After cooking, chop the bacon, wash the cabbage and cut it into shreds. Add a small amount of salt and pepper noodles and marinate for 10 minutes.
2
Add bacon and ginger to the marinated cabbage and mix well (my filling and meat ratio is about 10:7).
3
After beating the soy milk, let the bean dregs warm, add the yeast and mix well, add the flour to mix, then slowly add water according to the hardness of the dough and knead until the pan, dough, and hand are polished. Cover the dough with a damp cloth and ferment to 1 times the size.
4
The fermented dough is kneaded into long strips, cut with a knife and divided into several portions.
5
Roll out the dough into a dough sheet and add the filling.
6
After pinching the bag, place it on the steaming grid.
7
Add cold water to the steamer, place the steamed buns in the steaming compartment and cover.
8
Put in the steamed buns and steam them and cover them. After boiling over high heat, they can be served out of the pan for another 15 minutes.