bean dregs steamed buns

How to Make Nutritious Bean Dregs Muffins

Bean dregs muffins, a thrifty yet healthy twist on traditional steamed buns, turn leftover soybean pulp into a fiber-rich treat. Here’s a simple guide to crafting these soft, nutritious delights.

Ingredients:

- 200g fresh bean dregs (leftover from making soy milk)

- 250g all-purpose flour

- 1 tsp instant yeast

- 2 tbsp sugar (adjust to taste)

- 1 egg (optional, for extra richness)

- 100ml milk (or water)

- Pinch of salt

Steps:

1. Prepare the dough: Squeeze excess water from bean dregs. In a bowl, mix flour, yeast, sugar, and salt. Add bean dregs, egg (if using), and milk. Knead into a smooth, soft dough (about 10 minutes).

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

3. Shape: Punch down the dough, divide into equal portions, and roll each into a ball. Place them on a parchment-lined steamer tray, leaving space for expansion.

4. Second rise: Let the buns rest for another 20 minutes.

5. Steam: Bring water to a boil in a steamer. Place the tray in, cover, and steam over medium heat for 15–20 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.

Tips: For extra flavor, add chopped herbs, sesame seeds, or a drizzle of honey. These muffins are best enjoyed warm but stay fresh for 2 days stored in an airtight container. A perfect zero-waste recipe that’s both delicious and eco-friendly!