High-grain steamed buns

The first step to making steamed buns is to ferment the dough. Some use old flour, some use alkali powder, and now many people use yeast powder, which is convenient and quick. Angel yeast is the best one

First use a little water, add an appropriate amount of yeast powder, in winter you can use warm water, mix evenly, add flour and high-grain flour, the high-grain flour is homemade, the amount of flour should be larger than the high-grain flour, too much whole grains will lose elasticity

Mix the flour into a dough and wait for fermentation on a smooth surface. Remember to cover it

The flour will rise in half a day, and it will be a full bowl. It is better to have many holes on the surface

Look, this is a dough that has risen well. There are many small holes. A dough that has not risen cannot have small holes. Prepare to add dry flour and start kneading the dough. Remember to add more dry flour and knead evenly

Knead the dough well, pinch it into small balls with your hands, and then knead it into a round bun shape

Knead the dough ingredients one by one and wait for the second fermentation, which takes about half an hour,

The second fermentation is completed. At this time, you will see the dough falling down. You can steam it in a pot over high heat for 18 minutes

The steamed buns will be steamed in 18 minutes. Turn off the heat for three minutes before opening the lid and serving

Purely handmade steamed buns, very delicious, refreshing and elastic, I believe you will all like them

I ate three of them right out of the pan. Although it was a bit laborious, it was worth it for the taste

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