Whole grain multi-stuffed buns (transformation show of soy milk residue)
Overview
The leftovers of soy milk are still nutritious, so I thought about changing the ways to give my children more whole grains, so I got busy.
Tags
Ingredients
Steps
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Prepare ingredients
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Soak the yeast in warm water (the water temperature is below 40, some of the yeast will float on the water for about five minutes)
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Put the soy milk residue, flour, yeast, and sugar (optional or not, the sugar will affect the fluffiness of the flour, so add less) into a basin, add water (because the bean dregs have water, and the yeast has water, knead the dough first, and then add water if it is missing), knead into a ball (until the basin is relatively clean.
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Cover the dough with a damp cloth and let it rise for about two hours. In summer, when the temperature is high, let it rise for a while until the volume is roughly doubled. It will recover slightly when pressed with your hands.
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When making the dough, prepare a lot of meat stuffing. Chop the cabbage finely (mix it with salt for five minutes, squeeze out the water and then add it), chop the shrimp finely, chop the mushrooms finely (use boiling water to let them rise), chop the green onion finely and put it on top of the meat filling, and put the mushrooms on top.
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Heat the vegetable oil and pour it on the mushrooms (to prevent the mushrooms from being undercooked and fragrant), add eggs, salt, soy sauce, pepper, and minced ginger. Mix the meat filling evenly, mix vigorously with your hands or chopsticks, and add broth while mixing.
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After the dough has risen, continue to knead the air out of the dough, then roll it into a strip and cut it into approximately the same size. (I used a cutting board, remember to spread flour underneath to avoid sticking to the cutting board)
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Knead the dough into a round shape, roll it out with a rolling pin, make it thick in the middle and thin on both sides, fill it with meat filling, hold the bottom with one hand, and fold it with the other hand.
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Place the buns in a steamer for about five minutes to rise. Brush the bottom of the steamer with oil to avoid sticking. Also, pay attention to the spacing, as the buns will grow bigger.
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After the water in the pot boils, put in the steamer and steam over high heat for 12 minutes and it’s ready to go! (After it’s cooked, remember to use chopsticks to loosen it first, otherwise it won’t stick.)
