Bean dreg steamed bun
A technology of bean dregs and steamed bread, which is applied in the field of nutritional steamed bread, can solve the problems of low utilization rate of bean dregs, no utilization, and low utilization rate of ingredients, and achieve the effects of reducing cholesterol content, reducing consumption, and preventing intestinal cancer
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[0010] The present invention will be further described below by specific examples.
[0011] Ingredients: 100 grams of bean dregs, 40 grams of warm water, 280 grams of flour, 2 grams of salt, 10 grams of sugar, 5 grams of oil, and 1 teaspoon of yeast.
[0012] Pour the bean dregs into a container, add flour, salt, oil and sugar; pour the yeast into a container filled with warm water, stir well, and then mix with the above ingredients to form a ball; cover with a damp cloth, and put it in a warm place to ferment until Twice as large; take it out, knead it for 10 minutes, roll it into a long piece, roll it up, cut it into 5 cm sections, put it on a steamer with a damp cloth, steam it on medium heat for 20 minutes, and turn off the heat.
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