food
The main ingredient is 500g of flour, and the auxiliary ingredient is150g of peanut residue.
step
1. This is peanut residue after oil extraction (originally a lump, I used my friend's mill to grind it into powder).
2. Mix directly into flour, add flour fertilizer and make dough, and put it in a warm place to make it twice as big as the original dough.
3. Knead the dough vigorously until it is very smooth, and then divide it into small portions.
4. Take a small piece of dough and knead it with the palm of your right hand to make it smooth.
5. You can also cross the steamed bread with a knife to steam the steamed bread with patterns.
6. Arrange the steamed buns one by one, put them in a warm place for 30 minutes, steam them in a steamer for 30 minutes, and stew them for 5 minutes before serving.
7. Steamed steamed bread smells like peanuts, which is really delicious!
skill
Rubbing steamed bread is not afraid of great strength. The harder steamed bread is kneaded, the better it tastes, and the stronger it is, the more fragrant it is.
Brewing fermented soy sauce with peanut residue
(1) Raw material treatment: put the filtered peanut residue into a hanging bag to remove water, so that it becomes a mass of wet peanut residue, and make a mixed peanut protein material according to the ratio of 70% wet peanut residue, 25% coarse bran and 5% flour.
(2) Soaking and cooking: mix the soaked mixture evenly and drop it by hand without running water. When the ground is soft and non-sticky, enter the steamer step by step for cooking, fill it with garden gas, and then steam 1 hour. After the ceasefire, the raw materials matured.
(3) inoculating koji-making: spreading the steamed raw materials to cool to 40 degrees Celsius, inoculating Cui Hui brand soy sauce koji essence according to 0.04% of the raw material consumption, spreading and cooling to 34-36 degrees Celsius, and raising the material temperature to 38 degrees Celsius after 18 hours; When hyphae appear on the distiller's yeast and it smells like distiller's yeast, turn the distiller's yeast once, and at the same time open the window for ventilation and cooling, and spread the distiller's yeast to a thickness of 2-3 cm, so that the temperature of distiller's yeast does not exceed 39 degrees Celsius. After 30 hours of koji culture, the temperature of koji will not rise, and the surface of koji will be covered with mycelium. In another 30 hours, the curved surface will be yellow-green, and it will smell like distiller's yeast.
(4) heat preservation and alcohol fermentation. Fully mix the prepared distiller's yeast with maltose, pour in 60℃ salt water which accounts for 50% of the weight of distiller's yeast, stir evenly, put it into a fermentor, sprinkle 2-3 cm thick salt on the surface of the fermentor, cover the cylinder head, keep the material temperature at 55-60℃, and ferment 1 1 day to make the sauce embryo mature.
(5) soaking the fermented soy sauce embryo in oil, adding tertiary oil above 80 DEG C, soaking for 4 hours, and releasing secondary oil; Combining the leached head oil and the secondary oil, and blending to obtain the finished fermented oil; Finally, add water, pour oil for three times, and recover the sauce residue. The three oils can be used as the first soaking wastewater in the next batch of production.
(6) Sterilization and filling: the fermented soy sauce is pumped into a hot and cold tank and kept at 95 degrees Celsius 15 minutes to achieve the sterilization purpose. Then bottling, sealing, oil inspection, labeling and packaging.
In addition, it can also be used as fertilizer and peanut residue cake, and many food manufacturers will buy peanut residue.