In addition to me at home, other people do not know whether they are allergic to protein or gastrointestinal, but they cannot drink milk, especially whole milk. Therefore, my family's breakfast is generally to drink soy milk, I like to use black beans, soybeans, supplemented with peanuts, walnuts, beaten into a mixed soy milk. Soymilk is economical and nutritious. It contains a variety of nutrients such as protein, carbohydrates, vitamins and minerals, which is very beneficial to human health. My family is already using the second 9 Yang Soymilk. When the 9 Yang Soymilk is used, it is very thin. It can not filter the slag, but it takes a little longer, and the knife is slowly blunt. The soymilk that came out was a bit thick, and if it didn't taste too badly, I would drink it after filtering the residue. But what about the whole pile of bean dregs filtered out? It is not necessarily a pity to dump it directly. One is indeed too wasteful. The walnuts will cost more than 50 oceans a pound, and the second bean dregs are rich in crude fiber. , protein, unsaturated fatty acids and other nutrients, have lipid-lowering, anti-constipation, prevention and treatment of osteoporosis, hypoglycemic, weight loss and anti-cancer effects. So don't throw it away. Think of a way to make it delicious with coarse grains. When I made this hoe, I thought about the practice of growing bread, so I made the bean dregs in the middle, and the resulting bean dregs were very embarrassing.
Bean dregs, milk powder, salt, and sugar are put into the pot, and the flour is added to the side of the flour. The amount of flour is added to the basic non-sticking hand. Don't be too dry.
After smashing into a group, cover the plastic wrap and put it in a warm place of 25-30°.
When the volume rises to about twice the original amount (I use the fermentation function of the oven, about 80 minutes)
Tear the dough into small pieces and put 300 grams of flour
Slowly add water to the soft and hard, the dough does not touch the hands, smooth and covered with plastic wrap
Fermented in warm places to about twice the original volume
After the hair is made, the dough is discharged and divided into eight equal parts.
I put four of them in the stuffing. The stuffing is a bit of peanut butter and stuffed with a bit of peanut oil.
In order to distinguish, I put a cross knife on the top without filling.
Add the appropriate amount of water to the steamer, put the raw material of the taro into the steamer, cover the lid, and then wake up for about 15 minutes, then steam for 15 minutes to turn off the fire (15 minutes after the steaming), then wait for 5 minutes and then open. Take out the lid