Steamed bread rolls with bean dregs
Introduction:
"Nearly 50% of the bean dregs dough is not strong when kneaded. Make bean dregs steamed bread again, decided to give it to the bread machine to deal with. First, take a minute or two to knead the bean dregs and flour into a ball. In this step, manual treatment will save a lot of time. Then put the dough into the bread maker, mix it continuously in iMix program, the default time is 20 minutes, and the program ends. Look at the dough, it seems slightly gluten, time is not allowed to stir, so it's done. Fermentation, shaping, steaming.... Well, it must be admitted that the proportion of bean dregs is too large to form a smooth and smooth surface. "
Production steps:
Step 1: Materials
Step 2: pour all the ingredients into a large bowl
Step 3: knead into a ball
Step 4: put in the toaster
Step 5: select menu 11: iMix program, the default time is 20 minutes
Step 6: end of mixing
Step 7: take out the dough, knead it round and put it into a large bowl
Step 8: place in a warm place and let the dough grow
Step 9: take it out and roll it into a rectangular piece
Step 10: brush a little oil on the surface
Step 11: roll up
Step 12: cut into 5 equal segments
Step 13: put in the steamer and let it grow for 30-40 minutes
Step 14: start dough
Step 15: add cold water to the pot, steam over high heat for 15 minutes
Step 16: cooked and flameout
Step 17: out of the pot to cool
Materials required:
Flour: 160g
Bean dregs: 135g
Dry yeast: 1 / 2 teaspoon
Oil: a little
Note: if there is more water in soybean dregs, there is no need to add water. If the bean dregs are dry, it is necessary to add water according to the actual situation, and the fermentation time and final fermentation time are determined according to the temperature.
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: Original
Chinese PinYin : Dou Zha Man Tou Juan
Steamed bread rolls with bean dregs
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