Double color steamed bread with soybean milk(dou jiang shuang se man tou )

Double color steamed bread with soybean milk

Introduction:

"Every time I squeeze soybean milk, I always want to save the remaining bean dregs to do something, so this kind of steamed bread came into being. Drinking soybean milk with steamed bread, a nutritious breakfast combination, and the steamed bread with bean dregs is very soft!"

Production steps:

Step 1: prepare the bean dregs and put them in the basin, then add them into the flour

Step 2: add water, sugar and yeast in a small bowl, melt and pour into flour

Step 3: floccule with chopsticks

Step 4: knead into a smooth dough

Step 5: cover with plastic film, let it warm and ferment to twice the size

Step 6: divide the dough into 2 portions and add 1 tablespoon cocoa powder to one portion

Step 7: knead the two dough well and let out the air

Step 8: roll both dough into two long skins

Step 9: fold the two dough sheets together, roll them with a rolling pin to make the two dough sheets stick together, and then roll them up from bottom to top

Step 10: cut off both ends of the uneven, and then evenly cut into 5 parts

Step 11: brush a thin layer of oil on the steamer, put the dough on, cover and ferment again for about 20 minutes

Step 12: after hair is done, put cold water into the pot and steam over medium heat for about 15 minutes

Materials required:

Soybean milk residue: 150g

Flour: 300g

Water: 40g

Yeast: 1 teaspoon

Sugar: 1 teaspoon

Cocoa powder: 1 tablespoon

Note: there is a little soymilk in the bean dregs, so increase or decrease the amount of water as appropriate. After steaming, turn off the heat and simmer for 5 minutes, and then remove the cover

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Dou Jiang Shuang Se Man Tou