Soymilk and coarse grains steamed buns
By VicentaLakin
Recipe Recommendations
- whole wheat flour appropriate amount
- Rich and strong fans appropriate amount
- purple rice appropriate amount
- jiangmi appropriate amount
- bean dregs appropriate amount
- Lao Mian appropriate amount
- alkali noodles appropriate amount
Steps for Soymilk and coarse grains steamed buns
1
Laomian soaked in water the night before2
I used the dregs of breakfast purple rice five grains soy milk and the rest of soy milk instead of water, so it contained the ingredients of bean flour, and half of the whole wheat flour (special flour for bread with bran) and half of the rich and strong powder. Add the old noodles to ferment for the first time3
Dissolve the alkali surface with warm water, knead in alkali water after the first fermentation, and carry out secondary fermentation.4
After secondary fermentation, a large amount of raw flour is kneaded into the shaping process to make steamed buns green. This process is also called kneading.5
Pour the steamed buns into the pan with cold water, and boil over high heat for 30 minutes. The cooked steamed buns make a thumping sound when patted.6
This is 28 in one pot and three drawers. It took me all day to do many other things in between. This job is not difficult, but it just requires some strength. Made it before. Organize it and bring it here.Soymilk and coarse grains steamed buns Make Tips
Every time I make pasta, I will leave a portion of old noodles and throw them directly into a flour bag for storage. Before using it, soak it in warm water one night in advance.