黑豆渣饅頭Soyo buns
描述
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
時間
食材
步驟
-
把前四種材料放在盆子裡； Put the first four ingredients into a big mixing bowl.
-
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.
-
加入中筋麵粉和酵母； Add plain flour and yeast.
-
揉成不黏手麵糰，並蓋起來醒發； Knead well and cover with the big bowl.
-
趁醒麵時抓一把芝麻於案上，用平底杯稍微按壓； Smash the sesame.
-
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.
-
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.
-
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.
-
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.
-
每個都發得鬆軟飽滿； Each bun grows beautifully.
-
爺爺伸手就想吃，我說還沒拍照呢！哈哈! So tempting!
-
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.
Tracy
dandan
