Multigrain Soy Milk Rye Bun

Name: Multigrain Soy Milk Rye Bun
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 6g yeast; 250g Black whole wheat flour; 350g Plain flour; 320g Soy milk

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

As a drink that can be eaten all year round, soy milk is rich in high-quality plant protein and amino acids that meet the needs of the human body, and a large amount of nutrients such as isoflavones, vitolin, and soy protein, so it tastes light and nutritious.
Our family often uses a wall-breaking machine to freshly grind soy milk from whole grains. Not only soybeans, but also red beans, black beans, peanuts, red dates, and coix seed to enrich the nutritious taste of soy milk; if you accidentally put too much water, then I will use the remaining soy milk and noodles to make steamed buns, so that it will not waste but also provide better nutrition. This small steamed bun is made with leftover miscellaneous grains, bean paste, and noodles. The steamed buns are plump and fluffy, with a sweet, soft and chewy texture, healthy and delicious~~~

Ingredients

Multigrain Soy Milk Rye Bun

1. Prepare all ingredients

2. Add the yeast powder to the remaining soy milk from the miscellaneous grains and stir evenly

3. Pour the flour, black whole wheat flour and soy milk yeast water into the bread machine, stir evenly with chopsticks

4. Kneading process, knead into a smooth dough

5. After the dough is kneaded, cover with plastic wrap and lid, turn on the fermentation function to proof the dough to 2 times its size

6. The volume of the dough after waking up is obviously larger. Dip a hole in the middle with your fingers so that it won’t collapse or shrink.

7. Take out the made dough and knead it vigorously to expel the air inside and knead it to the size before proofing

8. Then divide the dough into two parts, take one part and knead into long strips, and cover the other part with plastic wrap to moisturize

9. Then use a knife to cut into even-sized noodles, cut into any size

10. After cutting everything, put it on the steamer, don’t turn on the heat, and let it rest for about 30 minutes.

11. Proof until it is 1.5~2 times the original volume, and it will not rebound obviously when you press it lightly with your fingers, or it is OK to pick up a raw embryo and feel light and light in your hand.

12. Cold water, start to steam on high heat, turn to medium heat and steam for 15 minutes after getting the air, turn off the heat, simmer for 3 minutes and then open the lid

Tips:
1. Use multi-grain soy milk instead of water and noodles to make steamed buns, which are more nutritious than ordinary steamed buns, and they are delicious without wasting; but the soy milk needs to be warmed before adding yeast, otherwise it will scald the yeast and lose its activity.
2. Black whole wheat flour is not necessary. You can replace it with ordinary flour, corn flour or buckwheat flour as you like.
3. As the weather gets colder, the fermentation time will be relatively prolonged, especially if you add black whole wheat flour, you need to be patient; we can speed up the fermentation speed of the dough by adding warm water in a bread machine or a steamer.