Soy Milk Two-color Steamed Buns
1.
Prepare the bean dregs and put it in a basin, then add the flour
2.
Pour water, sugar and yeast into a small bowl and pour into the flour after melting
3.
Use chopsticks to stir into flocculent
4.
Knead it into a smooth dough with your hands
5.
Cover with plastic wrap, let it warm and ferment to 2 times the size
6.
Divide the dough into 2 portions, add 1 tablespoon of cocoa powder to one portion
7.
Knead the two doughs evenly to expel the air
8.
Roll both dough into 2 long dough sheets
9.
Fold the two dough sheets together, and roll them on top with a rolling pin to make the two dough sheets stick together, and then roll up from bottom to top
10.
Cut off the uneven ends, and then evenly cut into 5 portions
11.
Brush a thin layer of oil on the steamer, put the dough on top, cover the lid and let it rise again for about 20 minutes
12.
After it's cooked, put cold water into the pot and steam on medium heat for about 15 minutes.
Tips:
Okara contains a little soy milk, so increase or decrease the amount of water as appropriate
After steaming, turn off the heat and simmer for 5 minutes before removing the lid
