Baked Okara Steamed Bun

Name: Baked Okara Steamed Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Wheat flour (standard flour); 200g Okara; 10g cocoa powder; 10g Sugar; 5g lard; 2g yeast; 5g water; 1g salt

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I have eaten potstickers and steamed buns, and I especially like the slightly burnt skin. Once I become a cook, I can start whatever I want to eat. It is really convenient to have an oven. Today, the bean dregs are made into steamed buns, and then baked, it is really delicious, the staple food has become a snack!
The roasted buns are particularly fragrant, so you can use them as dry food when you go out to play. The bean dregs left over from making soy milk at home are used to make steamed buns. After baking, the flavor of the bean dregs is completely gone and it is delicious.

Ingredients

Baked Okara Steamed Bun

1. Put the yeast in warm water and stir evenly, leave it for 5 minutes

2. Pour yeast water, sugar, bean dregs, flour, lard, salt into the bucket of the bread machine

3. Quickly knead the dough and knead it into a smooth dough, and directly knead it into a smooth dough without a bread machine.

4. Fermented to twice its original size

5. Knead again, divide into two doughs, add cocoa powder to one of them and knead evenly

6. Roll the two doughs separately into long strips, and then stack them together and roll again

7. Roll it up, then rub it into a strip

8. Cut into small pieces

9. Put it in the middle of the oven, wait for the steamed buns to ferment again until it is full, and bake for 20 minutes at 180 degrees.

10. Out of the oven

Tips:
1. The water absorption of bean dregs is different, and the amount of flour should be operated according to the actual situation;
2. The dough must be kneaded for a while;
3. Make steamed buns immediately after fermenting to twice the size, sour taste will be produced after a long period of fermentation;
4. Wake up for a while before baking, and bake the steamed buns when they are full.