Multigrain steamed buns
Overview
The weather is getting hotter and hotter. Clean up the leftover food. Otherwise, there will be no bugs in the refrigerator. Eat it as soon as possible. Eat steamed buns with multigrain noodles. Today I used cornmeal and high-sugar noodles, and the steamed buns are quite delicious.
Tags
Ingredients
Steps
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Sorghum flour and cornmeal.
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White flour and milk powder.
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Boil a pot of hot water and cook the sorghum flour and cornmeal mixture into hot noodles. Set aside. You can add more water and boil it thoroughly.
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When the hot noodles are warm, add them to the white flour, add yeast, add cold water again, and form a dough.
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Knead into a smooth dough. Leave to ferment naturally in a warm place.
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The risen dough.
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After deflating on the chopping board, divide into small portions and reunite them one by one.
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On the cage grid, I laid reed leaves, which can be directly brushed with oil. Let the dough rest for 20 minutes to let the dough rise again. You can boil it with cold water, steam it for 20 minutes after the water boils, and steam it for 3 minutes before boiling it.
