Multigrain steamed buns

Overview

I bought a lot of multigrain flour, but I couldn’t use it if I didn’t make multigrain steamed buns, so I quickly started making multigrain steamed buns. It’s healthy and delicious. It’s great~

Tags

• staple food
• home cooking
• black rice noodles
• corn flour
• rye bran
• warm water
• whole wheat flour
• yeast powder
• plain flour

Ingredients

Steps

1. 1 Take 45 grams of warm water and melt the yeast powder

   

2. 2 Mix the plain flour and multigrain flour evenly

   

3. 3 Pour the yeast liquid into the multigrain flour and stir, then add the remaining 60 grams of warm water, and then knead the dough with your hands

   

4. 4 Knead the multigrain dough until the surface is smooth, then cover with a damp cloth and ferment until doubled in size

   

5. 5 Knead the fermented dough repeatedly and then roll it into a cylindrical shape.

   

6. 6 Cut the dough into even pieces and knead it into the desired bun shape with your hands. Place into a steamer lined with steaming cloth, and space each steamed bun dough appropriately. Then cover with a damp cloth and ferment for a second time, about 30 minutes, until the dough becomes elastic when pressed. Boil the water in the steamer, then put it in the steamer, turn to medium heat for about 20 minutes, then use the residual heat to simmer for 5 minutes.