Wheat kernel and taro buns

Overview

Ever since I bought wheat kernel steamed buns, I fell in love with wheat kernels. Since I ate them so often, I thought it would be cleaner and safer to make them myself. I just happened to have fried too much taro paste, so I tried it on a whim. I didn't expect it to be quite delicious, so I changed the taste.

Tags

• staple food
• lunch
• dinner
• brown sugar
• flour
• mairen
• taro puree
• yeast
• water

Ingredients

Steps

1. 1 Soak the brown sugar in boiling water until it melts, cool down until it is not hot, and cook the wheat kernels (I forgot to take a photo)

   

2. 2 Add yeast powder into flour and mix well, slowly add brown sugar water and mix into flakes, and knead into dough

   

3. 3 Roll out the dough, add previously cooked wheat kernels, and knead into a ball

   

4. 4 Knead it into a smooth dough and put it into a preheated sterilizer for twenty to thirty minutes (turn off the sterilizer after preheating for 7 minutes before putting the dough in. I opened it to take pictures). Just peel it off and there will be a lot of honeycombs

   

5. 5 Once the dough is ready, take it out and knead it into a long strip to remove the air. Divide the dough into equal portions. Open the dough with both hands, wrap it in the pre-fried taro paste, and roll it into a round shape

   

6. 6 Grease a steamer with oil, add wheat kernel buns, and cut a cross on top with scissors

   

7. 7 Put it in the steamer for 5 minutes, then start steaming, steam for ten minutes, turn off the heat for 5 minutes and then open it again (pay attention when cutting the cross with scissors, don't cut too deep, otherwise the taro paste filling will leak out, I just cut it deep)