Steps of bean dregs and bean paste wrapping
1. Put the bean dregs, whole wheat flour and coconut flour into a large container and mix them evenly.
2. Add yeast into warm (about 30 degrees) soybean milk, stir it evenly with a spoon, pour it into the mixed flour of step 1, stir it into sheets with chopsticks, and knead it into smooth dough by hand.
3. Put the kneaded dough in a warm and humid place for fermentation until it is 1.5-2 times larger, take it out and put it on the chopping board for setting and exhausting.
4. Divide the dough into equal flour balls, roll them into round dough pieces, wrap the bean paste stuffing in the center of the dough pieces, and knead them into ellipses first.
5. Put cold water into the steamer, boil for 15 minutes, then turn off the fire, and take it out after 5 minutes ~
skill
1, I don't want to waste, so every time I have bean dregs, I use them to make all kinds of pasta, and I prefer whole wheat flour, so my pasta is yellow. If you like white flour, don't add bean dregs. You can use standard flour, Fuqiang flour or jiaozi flour to achieve good results.
2. Because the bean dregs were originally water-containing and used yeast water mixed with soybean milk, I can make smooth dough without adding water. If I only use flour, I need to add some soy milk, milk or water.
3. The fermentation environment needs to be warm and humid, even in summer. Cover the surface with a wet cloth for 40 to 50 minutes. In winter, it can be placed in the oven with a warm water basin under it to achieve an ideal fermentation environment.
4. Boil for 5 minutes and then take it out to prevent the hair from shrinking.