Milky rye steamed buns [original quick-frozen whole wheat steamed buns]

Overview

Black whole wheat flour is rich in nutrients and contains starch, fat and protein, vitamin B, phosphorus, potassium and other trace elements. When made into steamed buns, it is very suitable for the elderly, children and fatigued people to replenish blood and energy! Here I created a method of quick-frozen steamed buns. I make a little more at a time, put them in the refrigerator and freeze them quickly. I eat two of them every day. They are nutritious every day. They are very suitable for home production. You can eat them for a week once you make them!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• all-purpose flour
• dark whole wheat flour
• milk powder
• sugar
• yeast
• water

Ingredients

Steps

1. 1 Weigh and mix the rye flour, all-purpose flour, and milk powder. Add the yeast and sugar to warm water and melt!

   

2. 2 Make a small hole in the middle of the powder, pour the yeast water while it is hot, mix and add an appropriate amount of water.

   

3. 3 Use chopsticks to stir into a flocculent form, so that a lot of flour won't stick to your hands when kneading the dough!

   

4. 4 Knead the dough, because each type of flour absorbs different amounts of water, so you can add an appropriate amount of water while kneading the dough to soften the dough into a three-gloss dough.

   

5. 5 Cover with a wet towel or plastic wrap and let the dough rise.

   

6. 6 Depending on the temperature, the proofing time is also different. The general principle is that the dough is twice the size of the initial dough, and it will not spring up when you press it with your fingers! It usually takes an hour to an hour and a half to wake up the noodles in summer, but it may take more than two hours in winter!

   

7. 7 Divide the risen dough evenly into two halves and shape into long strips!

   

8. 8 Cut into equal portions with a knife!

   

9. 9 I made two crabs. There are many ways to make them online. Let it rise again for 15 minutes - 20 minutes. Steam the steamer with cold water and then steam it with high heat for ten minutes. This is how to make fresh steamed buns.

   

10. 10 Let’s talk about how to make quick-frozen steamed buns from excess dough. Place two large plastic bags on the smallest compartment in the refrigerator compartment so that the dough will not stick. Arrange the steamed buns in order.

    

11. 11 Cover with a layer of plastic film or a damp cloth and let it rise for fifteen to twenty minutes, depending on the room temperature.

    

12. 12 Put the risen dough into the freezer. It will become as hard as a small stone overnight and can be eaten for about a week. Steam a few for breakfast every morning, it’s fresh and nutritious!