As I mentioned in early post I’m going to share recipe with okara in making mantou (steamed buns). This is not soft fluffy kind of buns. This mantou has firm and chewy texture (扎实馒头). It is best to serve hot or warm with or without spread. With the okara and soya milk in the dough it gave soya bean taste to these mantou.
Adapted with minor modification from Carol Wholewheat Okara Steamed Buns (全麥豆渣饅頭) Ingredients: (A) 100g okara 40g sugar 1/8 teaspoon salt 130ml homemade unsweeten soy milk
(B) 250g all-purpose flour 50g wholewheat flour ½ teaspoon instant yeast
Methods: (hands knead) 1. Add ingredients (A) into a kneading bowl. Mix to combine. Then add in flour and yeast from (B) and knead to form dough. Covered and leave to rest for 1 hour.
2. Turn dough out onto a well-floured work surface. Roll out into rectangle shape.Brush the surface dough with some water. Gently roll the dough into log.
3. Dive the log into 8 pieces and place on lined paper. Leave the mantou inside steamer (without turning the heat) to rest for 20 minutes.
4. Turn on the heat and start steam the mantou with medium heat. Once the water boiled, steam further for 8 minutes.
5. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 3 minutes before open the lid.