Alright! It is made. Now to wait for it to chil, and I’ll try to get to the buns tomorrow.
what I’ll attempt to do is make an oat milk bread. Yeah, I won’t cut out as much gluten as I’d like, but I’ll try to make them fairly thin as I stuff them with the paste. Also, I won’t steam them, as all this work is going to be enough of a hassle, heh.
I’ll use my metal cake pan that has a metal lid to trap as much moisture in…side…as…possible? hold the phone, I bet I could put one of my Pyrex bowls in the middle to aid in partially steaming them. Huh! I’ll give that a try.
Turns out it didn’t want the water to separate. So I had to cook it over some heat for way too long for my spine. O_o.
While straining the beans, I guess they partially started to sprout while soaking in the fridge over night, , meh, I got to freak out my wife by saying there were worms in it, heh heh heh.
Now for this batch I made the stupid decision to shuck the skins off the beans by hand. Not doing that again, heh. I’ll do that while working it through a strainer.
Now to take a little break, and I’ll update this with the buns once I get to it.
half a package of mayocoba beans cooked til softened.
3/4 c. Sugar
Force the beans through a sieve to remove the large bits (skins, etc). Then either wait for the liquid to separate and pour off the excess water, or cook over medium heat to reduce as much liquid as you’re willing to stand there, .
Mix in the sugar and continue cooking, stirring constantly until the mass forms peaks. Stir vigorously to ensure the sugar doesn’t crystalize.
it is best to use a rounded pan, or a skillet larger than the burner so the sides don’t get too hot.
(mental note to self: Find that video I used to learn this when I go back downstairs).