Pumpkin Quicksand Buns-bean Dregs Turn Waste into Treasure

Name: Pumpkin Quicksand Buns-bean Dregs Turn Waste into Treasure
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 30g condensed milk; 30g Corn oil; 3g yeast; 250g Soy milk residue; 20g Dove chocolate; 30g Pumpkin puree; Some Shimizu

by Rare Reviews

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Drinking soy milk every morning will leave some bean dregs behind. It is a pity to pour it out every day! Think about red beans, peanuts, and red dates. You can make mashed stuffing into red bean stuffing, peanut stuffing, and jujube stuffing. Then, can this red date, peanut, and bean dregs also work? What's more, as a whole grain of bean hulls, crushed peanuts and jujube skins are as nutritious as they are!
Let’s change the cost into a treasure today. Let the bean dregs (contained soybeans, red dates, peanuts) meet chocolate and condensed milk, add an appropriate amount of corn oil and stir-fry to make fillings, which greatly improves the rough taste, with the sweetness of condensed milk, chocolate The soft cotton, with a touch of bean, peanut, and date fragrance, layer by layer, the wonderful taste and texture, you will love it once!
Hurry up, there are still not much pumpkin puree and dough, wrapped in stuffing, and steamed. It’s hard to get a name for so many ingredients. We worked together, mothers and friends came up with ideas, and finally chose the "Pumpkin Quicksand Bun". The name is just for the wonderful encounter between chocolate and okara..."

Ingredients

Pumpkin Quicksand Buns-bean Dregs Turn Waste into Treasure

1. Okara + condensed milk + chocolate + appropriate amount of corn oil, in a non-stick pan, mix well over medium and low heat

Pumpkin Quicksand Buns-bean Dregs Turn Waste into Treasure recipe

2. Stir-fried stuffing

3. Until it can form a mass, it is easy to pack, let cool and set aside, and the excess can be sealed and put in the refrigerator

4. Pumpkin puree+flour+yeast+appropriate amount of water to form a dough, let stand and ferment to double the size, honeycomb shape appears inside

5. Take out the made dough and vent, divide it into several equal parts and round it! The filling is also divided into small balls according to your favorite size

6. Take a dough, flatten it, make it thick in the middle and thin at the edges, and put in the filling

7. Wrap it like a bun and close it

8. Put it in a cold water steamer with a steaming mat, and let it stand for about half an hour.

9. Put the lid on, turn to medium heat and boil for another 20 minutes after the high heat comes to a boil, steam thoroughly

10. Stuffy for another 5 minutes, quickly open the lid and let cool!

11. Delicious

12. Finished product two

Tips:
1. Okara is rich in nutrients. In addition to making Okara cakes, you can also stir-fry the stuffing. You can enjoy the seasoning as you like, and there is no requirement on the amount! Fry it until you can form a group, and make a good package!
2. Dough, flour: water is almost 2:1, yeast: flour is generally 1:100, and it is basically successful if it is allowed to stand until the honeycomb is formed!
3. Open the lid quickly after steaming to prevent the distilled water from dripping and the surface will not be smooth