A good place for bean dregs(dou zha hao qu chu hei dou zha man tou )

A good place for bean dregs

Introduction:

"When it's cold, I like to make pasta. It's warm on the dough, but it's not good to make the dough. I usually put the dough in the basin and then put it into the steamer for fermentation, and then put warm water under it. The fermentation is also very fast. I can knead the steamed bread in two hours, and it's done in three hours together!"

Production steps:

Step 1: prepare the raw materials;

Step 2: put the yeast into the warm black bean dregs, mix well and let it stand for a while;

Step 3: add sugar into flour, add soybean residue yeast;

Step 4: add appropriate amount of water and dough to ferment in warm place;

Step 5: ferment to 1.5 to 2 times the size;

Step 6: take out the fermented dough, knead well and exhaust;

Step 7: rub long strips and cut them into proper size;

Step 8: take one side agent and knead it into the shape of steamed bread;

Step 9: knead all the steamed buns in turn and put them into the drawer covered with wet cloth;

Step 10: put cold water into the pot, ferment for 25 minutes, open fire, boil water for 20 minutes, steam for 5 minutes, then take out and eat!

Materials required:

Flour: 500g

Black bean dregs: 1 small bowl

Yeast: 5g

Sugar: 15g

Warm water: moderate

Note: 1. Steamed bread is usually fermented for 15 minutes in summer, but it is longer in winter, as long as the steamed bread becomes bigger and lighter. 2. Using warm water and noodles in winter is helpful for yeast fermentation.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Dou Zha Hao Qu Chu Hei Dou Zha Man Tou