黑豆渣饅頭

Name: 黑豆渣饅頭 by gin-gin
Total time: 1 h
Yield: 6 人份
Ingredients: 黑豆渣soy pulp 130克g; 杏仁粉almond pwder 20克g; 鹽salt 1/4茶匙tsp; 糖white sugar 40克g; 熱牛奶hot milk 140克g; 中筋麵粉plain flour 300克g; 酵母yeast 4克g; 黑芝麻black sesame 1湯匙tbs

gin-gin

62 食譜 70 粉絲

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有 1 人跟著做

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.

份量

6 人份

時間

60 分鐘

食材

130克g

20克g

1/4茶匙tsp

40克g

140克g

300克g

4克g

1湯匙tbs

1
把前四種材料放在盆子裡； Put the first four ingredients into a big mixing bowl.
2
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.
3
加入中筋麵粉和酵母； Add plain flour and yeast.
4
揉成不黏手麵糰，並蓋起來醒發； Knead well and cover with the big bowl.
5
趁醒麵時抓一把芝麻於案上，用平底杯稍微按壓； Smash the sesame.

6
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.
7
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.
8
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.
9
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.
10
每個都發得鬆軟飽滿； Each bun grows beautifully.
11
爺爺伸手就想吃，我說還沒拍照呢！哈哈! So tempting!
12
食材里的杏仁粉可以奶粉代替。 Almond powder can be replaced by milk powder.