Okara Knife Cut Buns
1.
This is when I used 100g of dried soybeans to make tofu brains with the leftover okara (of course, some okara is lost in the middle). The texture of okara is relatively dry. When making steamed buns and kneading, you need to use your own okara Adjust the water consumption
2.
First fully dissolve the yeast with water
3.
Then add flour, bean dregs, and sugar to start kneading (you can mix flour and bean dregs first and then put them in the yeast water)
4.
Knead it into a smooth dough and cover it with plastic wrap to ferment
5.
Ferment to double the size, dip the flour with your hands and poke holes without shrinking or rebounding.
6.
Start kneading the dough again, that is, exhaust
7.
Roll the dough into large slices
8.
Roll up from the bottom up
9.
Use a scraper or knife to cut into even buns
10.
After a slight reshaping, put greased paper (I used carrot slices) underneath with plastic wrap and let it go for 20 minutes
11.
Steam in a pot with cold water, turn to medium-low heat for 15 minutes after boiling, turn off the heat and simmer for 3-4 minutes before uncovering
Tips:
1. When steaming, cover the air outlet with a wet towel to block the air holes
2. After turning off the heat, remember not to open the pan immediately. The steamed bun will shrink when it is cold quickly. It will not be too late to open the pan until the temperature in the pan slowly drops for 3 or 4 minutes.
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