black bean dregs steamed buns

How to Make Black Bean residue Mantou: A Simple Guide

Black bean residue mantou, a nutritious twist on traditional steamed buns, turns leftover bean pulp from soy milk or cooking into a fiber-rich treat. Here’s a step-by-step guide to making them at home.

Ingredients:

- 200g black bean residue (strained from cooked black beans or soy milk)

- 250g all-purpose flour

- 1 tsp active dry yeast

- 2 tbsp sugar (adjust to taste)

- 1 tsp salt

- 100ml warm water (or as needed)

- 1 tbsp vegetable oil

Steps:

1. Prepare the dough: In a large bowl, mix black bean residue, flour, yeast, sugar, and salt. Gradually add warm water and oil, kneading into a smooth, slightly sticky dough (about 10 minutes). If too dry, add more water 1 tsp at a time; if too wet, sprinkle extra flour.

2. First rise: Cover the dough with a damp cloth and let it rest in a warm place for 1–1.5 hours, or until doubled in size.

3. Shape the mantou: Punch down the dough to release air. Divide into 8–10 equal portions. Roll each into a ball, then flatten slightly into a bun shape. Place parchment paper in a steamer; arrange buns with space between them.

4. Second rise: Cover and let rest for 20–30 minutes until puffy.

5. Steam: Bring water to a boil in the steamer. Reduce heat to medium, steam the buns for 15–18 minutes. Turn off heat and let them sit for 5 minutes before opening the lid to prevent collapsing.

Tips: For extra flavor, add 1 tbsp black sesame paste or a pinch of five-spice powder to the dough. Serve warm with soy milk or as a side dish. Enjoy your healthy, homemade mantou!