Okara Sesame Buns

Okara Sesame Buns

by NICE2meetU

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

After grinding the soy milk, the bean dregs were not thrown away and used to make bread. Apart from the bean dregs, no other moisture was added to this bread. The surface is rough and the tendons are slower. The production process requires a lot of patience. The baked bread is very moist and can be eaten for several days. "

Ingredients

Okara Sesame Buns

1. Macerate soybeans;

Okara Sesame Buns recipe

2. Grinding soy milk;

Okara Sesame Buns recipe

3. Filter out the bean dregs;

Okara Sesame Buns recipe

4. Put the needed bean dregs into the kneading drum of the bread machine;

Okara Sesame Buns recipe

5. Put in other ingredients (except butter and sesame seeds);

Okara Sesame Buns recipe

6. Knead into a uniform and smooth dough;

Okara Sesame Buns recipe

7. Add butter

Okara Sesame Buns recipe

8. Knead to the expansion stage;

Okara Sesame Buns recipe

9. Finally add the sauteed black sesame seeds;

Okara Sesame Buns recipe

10. Knead all into the dough;

Okara Sesame Buns recipe

11. The dough can be pulled out of the transparent film;

Okara Sesame Buns recipe

12. Ferment the dough to 2.5 times its size;

Okara Sesame Buns recipe

13. Divide the fermented dough into 10 equal balls;

Okara Sesame Buns recipe

14. Roll into a bull tongue shape;

Okara Sesame Buns recipe

15. Roll up longitudinally

Okara Sesame Buns recipe

16. Pinch both ends and arrange them into the baking tray;

Okara Sesame Buns recipe

17. Finally, the fermentation is complete;

Okara Sesame Buns recipe

18. In the middle of the oven, 180°C, 20 minutes, complete.

Okara Sesame Buns recipe

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