黑豆渣饅頭Soyo buns
每次做完豆漿，接著就利用豆渣做饅頭，不至於浪費，全家人都喜歡！加點黑芝麻可增加口感。
This is how to well use the soy bean milk residue to make mantou. By adding some black sesame will increase the texture.
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把前四種材料放在盆子裡； Put the first four ingredients into a big mixing bowl.
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由於豆渣是從冰箱裡取出來的，所以牛奶要加熱才倒進去； As the soy plup has been stored in the freezer for a while, hot milk serves better result.
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加入中筋麵粉和酵母； Add plain flour and yeast.
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揉成不黏手麵糰，並蓋起來醒發； Knead well and cover with the big bowl.
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趁醒麵時抓一把芝麻於案上，用平底杯稍微按壓； Smash the sesame.
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醒發完畢後，把麵團擀成長方形，邊擀邊灑上芝麻； About 10 minutes later, roll out the dough into rectangular shape, spread the sesame on both sides.
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按扁，以利刀切成12個小麵團； Flatten the long dough and cut into 12 small ones with a sharp knife.
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以暖水蓋蓋發酵30-45分鐘； Let the small doughs rest in a big wok with cover for 30-45 mins.
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直接開大火蒸20分鐘，後段中小火；蒸好之後要等5分鐘才開蓋； Turn on the heat, steam for 20 mins. Switch to medium low after 10 mins but wait for 5 more mins after the heat is off.
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每個都發得鬆軟飽滿； Each bun grows beautifully.
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爺爺伸手就想吃，我說還沒拍照呢！哈哈! So tempting!
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食材里的杏仁粉可以奶粉代替。 Almond powder can be replaced by milk powder.
小撇步
在愛料理發現這道食譜，看起來超好吃😍 https://icook.tw/recipes/81823?utm_source=share&utm_meidum=copy&utm_content=ios
我是參考上面這位朋友的食譜的.
⬆️ Modified from the above reference link.
dandan
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