Sorghum buns

Overview

I'm thinking of making some steamed buns with the leftover vegetable and meat fillings for wontons. I bought a lot of multigrain flour at home. Today I'll try steamed buns made with sorghum noodles!

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• bean paste filling
• medium powder
• salad oil
• sorghum noodles
• sugar
• vegetable and meat filling
• yeast

Ingredients

Steps

1. 1 Take a bowl and put medium flour

   

2. 2 Add sorghum flour and sugar, and dissolve the yeast with warm water

   

3. 3 Add yeast water and water and stir into cotton wool, then add some salad oil and start kneading the dough

   

4. 4 Knead the dough into a smooth dough and place it at room temperature for basic fermentation

   

5. 5 After it has doubled in size, flatten and deflate, then divide into 8 equal portions of about 45 grams each, and rest for 15 minutes

   

6. 6 Take a portion, flatten it, roll it out and add the vegetable and meat stuffing

   

7. 7 Wrap the buns at a discount

   

8. 8 There was not enough filling, so I used red bean paste to wrap it into a willow leaf shape

   

9. 9 Add warm water to the pot, put the wrapped dough into a steamer and place it on the pot for secondary fermentation for 40 minutes

   

10. 10 After fermentation is completed, steam over high heat for 15 minutes and simmer for 5 minutes