Bean dregs buns
Overview
I recently bought a soymilk machine and started to like drinking soymilk. However, every time I was left with soymilk residue, it would be a pity to throw it away, so I tried making steamed buns. Personally, I thought it was delicious.
Tags
Ingredients
Steps
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Put the soy milk residue in the microwave for 2 minutes. When it is hot, add the yeast and stir evenly.
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Prepare flour
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Put the soy milk residue into the flour and knead it into a dough, which is neither soft nor hard. I knead it for about 10 minutes, seal it with plastic wrap, and leave it to wait for it to rise. It will take about 2 hours
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Pork belly, because some people don’t like to eat pork very much, so I put less of it. I chopped it myself. I always feel that buying minced meat directly is not clean, so I bought the meat myself and washed it and chopped it
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Soak the sweet potato vermicelli in warm water until soft, then chop it into pieces, the more chopped the better
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For Sichuan peppercorn water, use Sichuan peppercorns soaked in slightly hot water. Throw away the Sichuan peppercorns and add water to the meat little by little until the meat is tender. Another benefit of adding Sichuan peppercorns water is that it removes the fishy smell of the meat and improves its flavor
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I forgot to take a photo of the green onions. This is the filling I made with pepper water and vermicelli
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This is meat stuffing that has been seasoned with salt, minced ginger, soy sauce, chicken essence, and a little white pepper. If you like it spicy, you can add some chili pepper
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After the dough has risen, take it out and let it deflate
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Knead into a smooth dough and let it rest for 15 minutes
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Cut into appropriate-sized pieces and roll into a dough thick in the middle and thin on the sides
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Just wrap it into buns
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After wrapping, leave it for 20 minutes before steaming. The buns will ferment a second time and the steamed buns will be delicious
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Finished product pictures
