We have a special tofu in a small town here. My friend works in the town. I specially asked him to bring some bean dregs back. I thought about making a floss, but it might be a pile of bean dregs in the tofu workshop. Don’t take money, my friend actually brought me After returning ten pounds, I am sure that I said it very clearly. I am cooking food instead of feeding pigs! Force me to do the bean dregs all over again? Soybean residue is a good thing. Protein and isoflavones are particularly high. Usually, there is soy milk in the house. Remember to leave the bean dregs, and people can continue to contribute the waste heat. What are you waiting for?
Take 30g of water from the inside and pour the yeast powder into it. Pour in the bean dregs, flour, brown sugar and the remaining water to mix, knead the dough and smooth it.
Ferment the dough to twice the size in the warm place
After the fermented dough is re-squeezed and emptied of air, it is divided into about 100g of granules, which are separately formed into a hill-like round hoe and left to stand for 20 minutes for secondary fermentation.
After the water is opened, put the steamed bread into the pot, steam for 20 minutes, turn off the heat, and turn it on for five minutes.
Because my bean dregs are more, so I put it in proportion to the flour. You can adjust the water consumption according to the amount of bean dregs in your home. The bean dregs itself contains water. If you don't add bean dregs, the steamed bread and noodles are half of the flour.