Recipe: Black sesame bean dregs

Home Cooking Recipe: Black sesame bean dregs

Ingredients:

Steps:

  1. Home Cooking Recipe: Milk is warmed in a microwave oven, adding dry yeast and a little sugar

    Milk is warmed in a microwave oven, adding dry yeast and a little sugar

  2. Home Cooking Recipe: Stir and let stand for 5 to 10 minutes to make the yeast active (the milk surface will form a layer of fine foam)

    Stir and let stand for 5 to 10 minutes to make the yeast active (the milk surface will form a layer of fine foam)

  3. Home Cooking Recipe: The bean dregs are also warmed up in a microwave oven (because my bean dregs are left over from the first night of soy milk, and then kept in the refrigerator for the next day; if it is freshly squeezed bean dregs, the hot ones should be slightly cooled to warm heat)

    The bean dregs are also warmed up in a microwave oven (because my bean dregs are left over from the first night of soy milk, and then kept in the refrigerator for the next day; if it is freshly squeezed bean dregs, the hot ones should be slightly cooled to warm heat)

  4. Home Cooking Recipe: Put flour, black sesame powder, sugar, salt, baking powder (if added)

    Put flour, black sesame powder, sugar, salt, baking powder (if added)

  5. Home Cooking Recipe: well mixed

    well mixed

  6. Home Cooking Recipe: Add milk yeast liquid and bean dregs

    Add milk yeast liquid and bean dregs

  7. Home Cooking Recipe: Stir well with chopsticks or spoon, then rub it into a smoother dough that doesn't stick to the hand. (Because the water content of the bean dregs is definitely not the same, if you feel too dry, you can add a little milk or water, if it is too thin. You can add a little more powder, you have to see the machine anyway.)

    Stir well with chopsticks or spoon, then rub it into a smoother dough that doesn't stick to the hand. (Because the water content of the bean dregs is definitely not the same, if you feel too dry, you can add a little milk or water, if it is too thin. You can add a little more powder, you have to see the machine anyway.)

  8. Home Cooking Recipe: Then use a damp cloth to cover the fermentation to twice as large (time is not necessarily, depending on the ambient temperature)

    Then use a damp cloth to cover the fermentation to twice as large (time is not necessarily, depending on the ambient temperature)

  9. Home Cooking Recipe: The fermented dough is taken out of the pot and placed on the chopping board for about 3 minutes (I have not added flour to prevent sticking, because the dough is not sticky at all, but if your dough will be a little sticky, use a little Hand powder anti-stick ha); then put it for a few minutes to let it relax to open

    The fermented dough is taken out of the pot and placed on the chopping board for about 3 minutes (I have not added flour to prevent sticking, because the dough is not sticky at all, but if your dough will be a little sticky, use a little Hand powder anti-stick ha); then put it for a few minutes to let it relax to open

  10. Home Cooking Recipe: The loose dough is rolled into a rectangle with a rolling pin

    The loose dough is rolled into a rectangle with a rolling pin

  11. Home Cooking Recipe: Then roll up from the longer side

    Then roll up from the longer side

  12. Home Cooking Recipe: Open it again, still starting from the longer side, so that it becomes a long strip

    Open it again, still starting from the longer side, so that it becomes a long strip

  13. Home Cooking Recipe: Evenly cut into small pieces with a knife (I cut it casually, cut 11 pieces); then cover it with a damp cloth (or put it directly in the steamer) for secondary fermentation (Oh, right, put it in the steamer) When you are in the middle, you need to put gauze or baking paper to prevent it.) The secondary fermentation is about 30 minutes, the summer may be shortened, and the winter may be extended. The purpose is to make the steamed bread softer.

    Evenly cut into small pieces with a knife (I cut it casually, cut 11 pieces); then cover it with a damp cloth (or put it directly in the steamer) for secondary fermentation (Oh, right, put it in the steamer) When you are in the middle, you need to put gauze or baking paper to prevent it.) The secondary fermentation is about 30 minutes, the summer may be shortened, and the winter may be extended. The purpose is to make the steamed bread softer.

  14. Home Cooking Recipe: The fermented taro raw embryos are steamed for 13 to 15 minutes. You like steaming in a cold water pot or steaming on a water pot. I don’t think the difference is too big.

    The fermented taro raw embryos are steamed for 13 to 15 minutes. You like steaming in a cold water pot or steaming on a water pot. I don’t think the difference is too big.


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