1. The bean dregs, corn grits, and white noodles left over from beating soy milk are mixed together. The black in the picture is bean dregs. I made soy milk with black beans and red beans at the time. The bean dregs are all left. The steamed buns are just right for use. Nutrition and delicious.
2. Melt Angel yeast with warm water, pour it into flour according to the proportion, stir the flour into a flocculent shape, and then knead the dough.
3. Knead the blended flour into a dough, because corn grits are not as sticky as flour, so you should knead the corn grits and flour evenly.
4. Cover the kneaded dough with wet gauze and put it in a warm place for proofing.
5. Knead the proofed dough on the chopping board into a fist-thick long strip, and then cut it with 4 finger widths apart. I am usually lazy. The two ends are rubbed together to form a round bun, and the middle part is slightly rounded to form a semicircular bun.
6. Add cold water to the pot, put on a silicone mat, serve as a steamed bun, steam for 15 minutes on high heat, and steam on low heat for the last 2 minutes.
Tips:The water used for steaming steamed buns and noodles can be cold water or cold water and soy milk. I have tried them all.
There is another way to eat this kind of steamed buns with corn grits, which is our simplest fried buns. Because there are corn grits in them, this kind of buns is much better than ordinary white flour buns after being fried. It is especially fragrant. Everyone can try.
Since corn grits are not sticky, the amount used must not exceed 1/3 of the white flour, otherwise it will not be easy to knead into a dough, which is very laborious.
