Okara Steamed Buns in Rice Wine

Name: Okara Steamed Buns in Rice Wine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 200g Okara; 100g Homemade rice wine; Some water

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The mother-in-law doesn't like to eat buns with white noodles. She feels that buns with white noodles are not easy to bite. She must add some grains to make the buns feel a little crispy. This can't help me. I just made tofu today and produced a lot of bean dregs. I combined it with flour to make steamed buns, and fermented them with my own rice wine. The steamed buns tasted very good, and the bean dregs were still delicious. The mother-in-law said it was delicious, that's it. As long as she loves to eat better than everything.

We often come to learn Western Chinese bread and toast. In fact, we Chinese traditional steamed buns are all Chinese. Today’s steamed buns also use rice wine to make yeast, first making the middle species, and then mixing the noodles for the second fermentation. The fermentation process is long in this way, and the noodles have a strong aroma. "

Ingredients

600g Flour
200g Okara
100g Homemade Rice Wine
Some Water

Okara Steamed Buns in Rice Wine

1. For the rice wine I made, I added a proper amount of water, and I added about 200 grams. The amount of water is controlled by yourself, and the dryness of the bean dregs will also affect it

2. Make the bean dregs left by tofu, find a good place for it

3. Put the bean dregs in, then add 200 grams of flour 4 to make a thick paste, let it ferment at room temperature, and ferment to double the size. This is the process of making seeds

4. Continue to ferment, the dough expands twice the size

5. Add the remaining flour to make a harder dough

6. Exhaust the agent, knead it into a circle, or keep it rectangular, and then cover with a cloth and continue to make hair for 20 minutes.

7. Boil the water and steam it in a basket for 25 minutes. The steamed buns are fermented with rice wine, and the noodles are very fragrant.

Tips:
1. The rice wine must be made by yourself before it has enough activity and can be fermented.

2. The bean dregs should be fermented first, so that there is no beany flavor. If it is not fermented, add it when mixing the noodles. The beany flavor is not easy to remove.