I made a taro and a sugar triangle with orange soy milk and noodles, and I received unexpected results. The protein in the soy milk increased the flour's gluten, which made the taste of the taro quite improved. The taro exudes a faint fragrance, leaving Soybean residue can not be wasted, made sugar triangle, sweet and sweet, full of oranges, it tastes much better than eating green onions and garlic. 10 grams of orange peel has such a great power.
Soybean soaked for a few hours (I was soaked the night before, the next morning) Orange was washed and peeled with fine salt, and the white inside the orange peel was dropped with a blade.
Chop the orange peel.
Add about 900ml of water to the soymilk machine, add the soybeans and orange peel, select the appropriate function on the soymilk machine, and start the soymilk machine.
Soymilk is filtered to remove the bean dregs (don't throw it away, keep the sugar triangle), add the rock sugar, and the soy milk is finished.
Allow 300 grams of soy milk to cool, dissolve the yeast into the soy milk, and then slowly pour the soy milk into the flour and beat it into a floc.
Knead into a smooth dough and ferment it to twice the size of the original.
Exhaust the gas from the surface, remember how many times you want to divide it into the size you want.
Roll them one by one, simmer for ten minutes, the dough has become bigger, and the water is steamed for 15-20 minutes. After the fire is turned off, it is simmered for 3 minutes.
The gimmick with a hint of orange is ready.
You can also squeeze the bean dregs into the water, add the appropriate amount of flour and sugar according to the dryness and wetness of the bean dregs, and mix it to make the filling of the sugar triangle.
The dough is covered with bean dregs and steamed on the same pot as the steamed bread.
The aroma of the orange is very rich, sweet and sweet.
The amount of water in soy milk I use is the amount between the upper water level and the lower water level. It takes a little longer for the dough to be smooth for a while. Soymilk should be appropriately increased or decreased according to the consistency of the soy milk and the water absorption of the flour.