Exclusive Soy Pulp and Corn Flour Steamed Buns
Wholesome steamed buns made with fresh soybean pulp, wheat, and cornmeal, naturally leavened and steamed until fluffy with a slightly coarse, sweet grainy crumb.
Instructions
- 1
The soybean pulp left over after making soy milk in the morning.
- 2
Add roughly equal amounts of flour and cornmeal.
- 3
Gradually add warm water and stir.
- 4
Finally, knead into a smooth dough and let it rest and ferment for two hours.
- 5
The dough has doubled in size.
- 6
Then shape it into any kind of bun you like, and let it undergo a second proofing for half an hour.
- 7
Put cold water in the pot, steam for fifteen minutes after it starts boiling, then turn off the heat and let it sit for five minutes.
- 8
Steamed buns made from new cornmeal are super delicious.
- 9
The aroma of the corn is very strong.
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Ingredients
Main Ingredients
- cornmealto taste
- All-purpose flourto taste
- Soybean pulpto taste
- Yeasta pinch