Black Okara Whole Wheat Buns

Name: Black Okara Whole Wheat Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Okara; 300g Flour; 3g Dry yeast; 10g Sugar

by Milk tea ink ink

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When making soy milk at home, there will be okara left. Adding some flour can be steamed into small steamed buns, which is very good to eat. This time I made a whole-wheat black bean dregs, the steamed buns are really black, haha, but it tastes very tasty, and it has the fragrance of black beans, which is really good, and you can make it often in the future.

Ingredients

150g Okara
300g Flour
3g Dry Yeast
10g Sugar

Black Okara Whole Wheat Buns

1. Prepare whole wheat flour and black bean dregs. (Black bean dregs are left over from making black soy milk)

2. Put the black bean dregs and flour into the basin, and add the dry yeast.

3. Add appropriate amount of sugar.

4. Look at the water content in the bean dregs. If it is dry, add a small amount of water to knead it into a dough.

5. Cover with plastic wrap and leave to ferment to 2 times the size.

6. Sprinkle the dry powder on the chopping board, knead the dough evenly, and expel the air inside.

7. Divide into 8 portions, knead into small smooth steamed buns, put them in the steamer, cover the pot to wake up for 20 minutes, turn on cold water, and turn off the heat for 15 minutes on high heat.