Yogurt and bean dregs steamed buns

Overview

Use yogurt instead of water and add it to the bean dregs dough to become yogurt and bean dregs steamed buns. Although lactic acid bacteria lose their activity during high-temperature cooking, they can add a little yogurt protein and calcium as well as yogurt flavor to the steamed buns. For people who basically do not consume any dairy products on weekdays, there are some benefits. Put the entire dough into a square container and steam it into a large square bun so that it can be easily sliced and put into the toast oven. This time, use a microwaveable crisper to shape it. I almost forgot about this box. In fact, it is very medium in size and very convenient to use. You don’t even need to grease it. But just in case, I put an oilcloth on the bottom of the box. The effect is just as imagined. . . .

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• baking powder
• bean dregs
• flour
• yogurt
• dry yeast
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients except the yogurt together,

   

3. 3 Knead it into a fluffy shape and add yogurt

   

4. 4 Knead into a uniform dough and let it rest for 20 minutes

   

5. 5 Roll it out into a rectangle with the same length as the box

   

6. 6 Fold one side of the dough from one-third to the middle

   

7. 7 Then fold the other side over into three folds

   

8. 8 Turn it over, put it in the box, close the lid and do the final cooking

   

9. 9 The dough has grown

   

10. 10 Put into a pot of cold water

    

11. 11 Cover the lid, boil over high heat until the water boils, and steam for about 30 minutes

    

12. 12 Cook until cooked

    

13. 13 Immediate demoulding

    

14. 14 Cool slightly and slice