How to make soy milk steamed buns

In the eyes of many people, you are successful and even perfect. But only you know that you actually have nothing because you have lost the most important thing, your health. So, what should you do if you want to regain your health? In fact, you can completely get it back through diet. Well, now let me teach you how to make the dish of soy milk and knife-cut steamed buns.

1.121. Put the beans and bean dregs into a bowl. After the made soy milk has stood, the upper part can be drunk directly, and there will be slightly coarser dregs in the lower part, which we can use.

2.212. Add yeast to the cooled soy milk and stir to dissolve it in the soy milk.

3.14. In a bowl or on a chopping board, knead the dough until the surface is smooth. Place in a warm place to ferment.

4.23. If you have a kitchen scale at home, weigh the soy milk, add twice the weight of flour, and knead the dough with your hands.

5.5. When the dough has risen to twice its original size, you can start steaming the buns.

6.6. Take out the fermented dough and knead it on the chopping board until it is smooth.

7.7. Roll the dough into long strips.

8.8. Use a knife to cut into suitable sizes.

9.9. Brush the cage with oil or put some vegetable leaves on it, then shape the cut buns and place them on the cage. After heating the water, turn off the heat, put the steamed buns in and let them sit for fifteen to twenty minutes to allow the buns to undergo secondary fermentation.

10.10. After fermentation is complete, steam over high heat for fifteen to twenty minutes. After turning off the heat, steam for three minutes and then boil.

Today I’m introducing to you the soy milk knife-cut steamed buns that I’ve treasured for many years. I hope it’ll be welcomed and liked by you. If you’re interested, please follow my method to try making them.