bean dregs wowotou
By VenaWehner
Ingredients: bean dregs,condensed milk,sesame,Osmanthus,eggs,white sugar
Recipe Recommendations
- bean dregs 200g
- eggs 1-2 a
- condensed milk 2 teaspoons
- sesame 1 teaspoon
- white sugar 2-3 teaspoon
- Osmanthus handful
- sweetening
- steamed
- half an hour
- simple
Steps for bean dregs wowotou
1
Mix 500 grams of self-contained corn steamed bun flour with 200g of bean dregs, add 1 egg, 1 teaspoon black sesame seeds, 2 teaspoons condensed milk, 3 teaspoons of sugar, 2 tablespoons of blending oil, appropriate amount of osmanthus and 100ml of warm water, and mix together to form snowflake slices.
2
Knead into dough, cover with a wet towel and let for 20 minutes.
3
Sprinkle dry flour on the chopping board and flatten the dough.
4
Cut the dough into strips.
5
Roll long strips round and roll with dry flour.
6
Arrange them neatly and cut into evenly sized doses.
7
Knead the dough round, vent the gas, and relax for 5-10 minutes.
8
Use your thumb to turn out a pit, press it on the outside with your index finger and middle finger, hold it with the other hand, and pinch it while rotating to make the thickness even and make it into a wowou.
9
Make a good nest.
10
Grease the steaming drawer and arrange the nest.
11
Put a proper amount of water in the pan, bring it to a boil, and place it in a steaming drawer.
12
Cover, steam for 12 minutes on high heat, turn to low heat for 2-3 minutes, turn off heat, continue to simmer for 2-3 minutes before taking out the pan.
13
The yellow and fragrant bean dregs corn buns are out of the pot with the aroma of sesame seeds! I wolfed down five of them in one gulp.
14
The bean dregs squeezed from Wugu Soymilk contain soybeans, peanuts, millet, corn flakes, and red dates. After mixed with corn flour, it tastes super good and is rich in nutrients.bean dregs wowotou Make Tips
Kneak the dough a little harder and thoroughly. Using self-contained corn flour is relatively simple, easy to ferment, and has a better taste.