Steamed bread with mung bean residue(lv dou zha man tou )

Steamed bread with mung bean residue

Introduction:

"There is a lot of mung bean dregs left in making mung bean jelly. Some of them are used for porridge and the other for steamed bread. Although mung bean has many functions, its heat clearing function lies in the skin, and its detoxification function lies in the meat. So steamed bread steamed with mung bean dregs has more heat clearing effect

Production steps:

Materials required:

Flour: 300g

Mung bean residue: 160g

Yeast powder: 2G

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Lv Dou Zha Man Tou