Steamed bread with bean dregs(dou zha da man tou )

Steamed bread with bean dregs

Introduction:

"In the morning, we make bean curd. After grinding soybean milk, we leave a bowl of bean dregs. At noon, we make bean dregs steamed bread, which is nutritious and healthy."

Production steps:

Step 1: a bowl of bean dregs;

Step 2: with 500 grams of flour, 5 grams of yeast, knead into a smooth dough, room temperature fermentation for 1 hour;

Step 3: the fermented dough almost reaches the edge of the basin;

Step 4: use warm water to break 2 grams of alkali noodles, remove the dough from the middle, pour in alkali water, knead well, and neutralize the sour taste;

Step 5: take the remaining 50 grams of dry noodles, spread a layer, knead a layer, knead all into the dough;

Step 6: until the surface is smooth;

Step 7: cut it into 4 dosage forms;

Step 8: Sprinkle dry noodles and knead them into steamed bread;

Step 9: brush a thin layer of oil on the drawer, put the steamed bread into the pot and wake up for 10 minutes;

Step 10: after the second round, the steamed bread becomes bigger;

Step 11: bring to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat and simmer for 3 minutes;

Step 12: put it on the drying rack after the pot is out;

Step 13: look at the internal structure. It's delicate and layered.

Materials required:

Zhongjin powder: 550G

Bean dregs: 1 bowl

Yeast: 5g

Alkali noodles: 2G

Note: 1. Because there is residual soybean milk in the bean dregs, it is necessary to add water to the dough according to the situation; 2. Because the fermentation time of soybean dregs is shorter than that of pure flour, it is necessary to observe the degree of hair from time to time to avoid excessive hair; 3. Due to the bean dregs, the dough will have some sour taste, so it is necessary to add appropriate amount of alkaline water to neutralize the sour taste; 4. When kneading the flour, knead some dry noodles more, which will cause the sour taste Make steamed bread more chewy, sprinkle dry noodles repeatedly, knead for at least 10 minutes; 5. Because the size of steamed bread is too large, so the second time needs to be shortened, otherwise it will be full of the pot; 6. Large steamed bread needs to be slightly longer than ordinary steamed bread in the time, usually steamed bread for 15 minutes at most, large steamed bread for 20 minutes at least, otherwise steamed unripe, steamed bread inside will be sticky, out of the pot can not be filled I've been saved.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Dou Zha Da Man Tou