Bread machine version of germ steamed buns

Overview

Although the author is from the south, I like to eat northern steamed buns. No refined flour or egg milk is as good as ordinary tasteless steamed buns. I bought a box of germ powder some time ago and added it to the steamed bun dough to make it a coarse-grain steamed bun.

Tags

• staple food
• home cooking
• old man
• fast food
• lunch
• all purpose flour
• clear water
• germ scraps
• sugar
• vegetable oil
• yeast

Ingredients

Steps

1. 1 Warm 1 cup of water until it is warm to your hands. Add 2/3 teaspoon of yeast and 1/2 teaspoon of sugar. Stir evenly. Let it sit for 10-15 minutes before pouring it into the bread machine. Then pour in flour and germ crumbs. Turn on the 7th Dough function and let the machine go first. Start the machine. When you see the dough is kneaded, turn on the lid and add 2 tablespoons of vegetable oil. Cover the lid and continue working. One operation includes kneading and fermentation for about 1 hour plus 20 minutes. After the first operation is stopped, start the operation again. After the machine is stopped again, you can take out the dough;

   

2. 2 Take out the dough and let it rest for about 20 minutes. When resting, you should cover the dough with a cloth or lid, and then roll the dough into a square or rectangle on the cutting board;

   

3. 3 Roll up the dough and seal it with your hands. Add water to the steamer and boil the water until it is warm;

   

4. 4 Roll the long noodles slightly and cut them into the shape you want with a knife;

   

5. 5 Test the water temperature first. When it feels warm, turn off the heat. Apply a layer of vegetable oil or greased paper on the steamer, put in the steamed buns, cover and let the dough rise for 20-30 minutes;

   

6. 6 Increase the heat and steam for 25-30 minutes. When the time is up, turn off the heat. Do not open the lid immediately. Wait in the pot for 15 minutes before lifting the lid and serving.