Bean dregs steamed buns made with rice wine

Overview

My mother-in-law doesn't like to eat white flour steamed buns. She thinks white flour steamed buns are hard to chew. She has to add some grains to make the steamed buns a little crispy, so she thinks they taste good. This can't help me. I just happened to be making tofu today and got a lot of bean dregs, so I mixed it with flour to make steamed buns and fermented it with my own rice wine. The steamed buns tasted very good, even with the bean dregs added. My mother-in-law said it was delicious, so that’s it. As long as she loves to eat, that's better than anything else. We often come to learn about Western Chinese bread and toast. In fact, our Chinese traditional steamed buns are all Chinese. Today’s steamed buns also use rice wine to make yeast. The medium-sized buns are first made, and then mixed with dough for secondary fermentation. This fermentation process is long and the noodles have a rich flavor.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• bean dregs
• flour
• homemade rice wine
• water

Ingredients

Steps

1. 1 To make your own rice wine, add an appropriate amount of water, I added about 200 grams. You can control the amount of water by yourself, the dryness of the okara will also affect it

   

2. 2 Find a good place for the dregs left behind when making tofu

   

3. 3 Add the bean dregs, then add 200 grams of flour 4 and mix into a thick paste. Let it ferment at room temperature until it doubles in size. This is the process of making Chinese seeds

   

4. 4 Continue to ferment until the dough doubles in size

   

5. 5 Add the remaining flour and knead into a stiffer dough

   

6. 6 Deflate the dough into a round shape or keep it in a rectangular shape. Cover with a cloth and continue to let it sit for 20 minutes.

   

7. 7 After the water boils, steam for 25 minutes. The steamed buns are fermented with rice wine and have a rich flavor.