Bean dregs stuffed with black sesame and sugar(hei zhi ma tang xian dou zha bao )

Bean dregs stuffed with black sesame and sugar

Introduction:

"In the past, people used to grind raw soybean milk to sell it after autumn. I not only bought soybean milk, but also some bean dregs. The boss didn't want my money, and he didn't know what I was doing with the bean dregs. At that time, I just used them to make small cakes. In Meitian, I learned how to steam steamed buns and steamed buns. Now I can grind Soybean Milk myself. I can do whatever I want. Sesame sugar stuffed buns are common in my hometown, but not in the bun shop here. This morning, soybean milk was ground with soybeans and black beans. In the evening, I suddenly wanted to use bean dregs to make steamed bread. If I had some sesame sugar at home, I would make steamed buns instead. ，”

Production steps:

Step 1: ready sesame sugar. (that is, after the sesame is roasted, it is crushed and mixed with sugar.)

Step 2: take two tablespoons of warm water and boil the yeast.

Step 3: put the bean dregs and flour together.

Step 4: pour in the yeast and stir it into flocs with chopsticks.

Step 5: knead into dough. Cover with plastic wrap or wet cloth and let it ferment. Or put it in the oven for fermentation.

Step 6: place in the oven for about 90 minutes. (if you don't have an oven, you can ferment naturally in today's weather.) the dough is twice as big and honeycomb inside.

Step 7: put the dough on the chopping board and knead it into smooth dough again. That is, to vent the dough.

Step 8: divide into uniform dosage forms.

Step 9: take a dough, flatten it, and finally roll it into thick inside and thin edge. Put sesame sugar on it.

Step 10: pack the bun and send it for about 15 minutes.

Step 11: oil the steamer tray and boil it in cold water. Steam for 10 minutes after boiling, and simmer for 5 minutes.

Step 12: sweet buns.

Materials required:

Common flour: 500g

Yeast: 1 teaspoon

Water: moderate

Soybean milk residue: appropriate amount

Sesame sugar: right amount

Do not open a small amount of yeast and dry water, so 1. If it's too dry, use water properly. If it's too sticky, you can add some flour in proper amount, but the fermentation time is longer after adding flour. 2. The dough used to make steamed buns is slightly softer than that of steamed buns. Generally, the mixed dough is moderately soft and hard, or the dough is not sticky after fermentation. 3. When adding water, it's better to drop in. 4. If you don't use bean dregs, add water while stirring, not all at once.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Zhi Ma Tang Xian Dou Zha Bao