Peanut Soy Milk & Bean Crispy Sesame Sesame Pancakes

Overview

From time to time I want to drink something to satisfy my cravings. Sometimes when I have nothing to do, I make some juice or soak some beans to make soy milk. I drink soy milk more recently, and the beans at home are well prepared. I have almost all kinds of beans. I haven’t drank pure peanut soy milk for a long time. I will have a cup now. The soymilk machine is not very powerful and there is residue. Although I have a breaker, I am too lazy to cook it, so I have this soybean cake and sesame sesame cakes. I learned how to make sesame cakes a few days ago, but I was missing something, and later I forgot to add salt, and there was no flavor at all. Today, I have successfully completed it! Utilize bean dregs and not miss out on nutrients

Tags

• breakfast
• baking powder
• cumin
• egg
• flour
• oil
• peanuts
• white sesame
• yeast
• zanthoxylum bungeanum
• salt
• water

Ingredients

Steps

1. 1 Appropriate amount of peanuts, soak in water for about four hours

   

2. 2 Add appropriate amount of water to the soaked peanuts, then put it into the soy milk machine and select the wet bean function to make soy milk

   

3. 3 When cooking soy milk, you can prepare salt and pepper first. Take an appropriate amount of peppercorns and cumin seeds, stir-fry them in a dry pot over low heat until they are crispy and fragrant

   

4. 4 Crush the stir-fried Sichuan peppercorns and cumin in a food processor or crush them with a rolling pin, add an appropriate amount of salt, mix well and set aside

   

5. 5 After the soy milk is boiled, sift it through a sieve to dehydrate the bean dregs as much as possible and season the filtered soy milk with sugar

   

6. 6 Take 200 grams of flour, add one egg, 2 grams of yeast, 2 grams of baking powder, 50 ml of water, and stir until it becomes flocculent

   

7. 7 Knead the flour into a smooth dough, cover with a damp cloth and let rise for 20-30 minutes

   

8. 8 While the dough is proofing, fry the bean dregs. Add an appropriate amount of oil to the pan, pour in the bean dregs, and stir-fry over medium-low heat until golden and crispy

   

9. 9 After the tofu is fried, prepare the ghee. Prepare a small bowl and pour a little flour into it. Heat the oil in the pan. The ratio of oil to flour is about 1:1. Pour the hot oil into the flour and stir evenly

   

10. 10 Add an appropriate amount of the pepper and salt prepared earlier to the pastry, mix well and set aside

    

11. 11 After 30 minutes, the flour will have risen a little. There is no need to double the size here

    

12. 12 Take out the dough, roll it into a rectangular shape, and evenly spread the salt and pepper pastry

    

13. 13 Then sprinkle with bean paste and roll from top to bottom

    

14. 14 Cut the rolled strips into small pieces

    

15. 15 Fold each small segment inward, pinch to close, and press slightly to flatten

    

16. 16 Dip the surface of the cake with a little water and then dip both sides with white sesame seeds

    

17. 17 Put the cake base into the pan, cover and cook over low heat until the surface is golden brown

    

18. 18 Flip it over, brush a little oil on the surface, and continue to fry until the other side is golden brown, and it's ready to serve