Soak chickpeas overnight, put them in a cooking machine, add a little water, and mash them into residue. Put the mashed hummus (or dregs) together with all other ingredients into the chef's machine and stir at medium speed for 20 minutes.

Cover the cauldron of the chef's machine with plastic wrap and ferment directly in the cauldron. It will be twice as big as dough at room temperature. I made it in winter in the south, about 23 degrees Celsius.

Take out the dough, expel the air from the dough and knead for about ten minutes. Then shape it according to your own ideas. It's rare to have a chance to play with dough. I usually rub it into long strips and fold it repeatedly. It tastes layered and can be torn one by one. Of course, it is also good to roll it into flowers.

Put it in a steamer and cook for two minutes. Let the steam warm the closed space and turn off the fire. Let the dough baby ferment quietly for the second time, which is lively and lovely, and the time is controlled at 15 to 20 minutes. Open a big fire and cook steamed bread! Ask siri to set a countdown, just 20 minutes.

Related instructions

Chickpea starch has chestnut flavor and can be ground into mixed powder with wheat, which is mainly eaten. Chickpea powder and milk powder are made into soybean milk powder, which is easy to digest and absorb and is a good food for infants and the elderly. Chickpea powder can be used to make various snacks and unique salad dressing. Chickpea seeds can be made into bean paste, boiled beans, fried beans or fried beans, or canned. Mung beans and young leaves can also be eaten as vegetables.

Chickpea seed is also an excellent feed in protein, and it is a refined feed for mules and horses after grinding. Stems and leaves are good feed for cattle.

Chickpea starch is an excellent material for sizing and polishing cotton, wool and silk textile raw materials, and is an adhesive in industry. Indigo dyes can be extracted from leaves.