Chinese Food
Cutting steamed bread with bean dregs knife
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Eating bean dregs can reduce the cholesterol content in the blood, reduce the insulin consumption of diabetic patients, and the rich food fiber in bean dregs has the effect of preventing colorectal cancer and reducing weight. Therefore, bean dregs are regarded as a new health food source. How can I waste such a good thing?
Cooking ingredients
Cooking Steps
Step1:This is when I use 100g dried soybeans to make tofu brain, I use the rest of the soybean dregs (of course, some of them are wasted in the middle). The texture of the soybean dregs is relatively dry. When making steamed bread and kneading noodles, you should adjust the water consumption according to the degree of dryness and wetness of your soybean dreg
Step2:Dissolve yeast with water firs
Step3:Then add flour, bean dregs and sugar to start kneading (you can mix flour and bean dregs evenly before putting them into yeast water
Step4:Just knead it into a smooth dough. Cover it with plastic wrap for fermentation
Step5:Ferment to twice the size. Dip the flour into the hole by hand. Do not retract. Do not rebound
Step6:Start kneading again. That's exhaust
Step7:Roll the dough into large flake
Step8:Roll up from belo
Step9:Use scraper or knife to cut into even steamed bread blank
Step10:After a little shaping, put oil paper on the bottom (I used carrot slices) and attach the plastic wrap for 20 minutes
Step11:Steam on cold water. Turn to medium and low heat for 15 minutes. Turn off the heat and simmer for 34 minutes before uncoverin
Cooking tips:1. When steaming, cover the air outlet with wet towel to block the air hole. 2. Remember not to lift the pot immediately after turning off the fire. The steamed bread will shrink when it is cold quickly. Steam for 3 or 4 minutes. When the temperature in the pot slowly drops, it is not too late to lift the pot again. There are skills in making delicious dishes.
