1. Mix the flour together, and the ratio must be mastered. My steamed buns are all steamed by themselves. They are basically buns mixed with miscellaneous grains. According to my experience, it is very important that the ratio is right. This time I used a bag of black sesame paste, 2 tablespoons for stone flour, 1 tablespoon for corn grits, and 6 tablespoons for high-gluten flour.
2. Melt Angel Yeast with warm water according to the packaging instructions, add it to flour, stir it into a flocculent shape, then knead it to make a uniform dough, and then proof it for a while.
3. I just forgot to take a photo after just doing it! After the noodles are waking up, knead it again, knead out the air, and then divide the noodles into suitable size noodles, and then shape the noodles into buns one by one. I am lazy. One section of the noodles and two ends are made into round buns. , Make long flat round buns in the middle.
4. Put the raw noodle buns into the steaming bun pot and steam them. After the water is boiled, steam for 15 minutes to turn off the heat, and let them dry for 5 minutes before taking the buns out.
Tips:When I steam buns with mixed grains (especially mixed with fine corn grits), the general grains will not exceed one-third of the total flour, otherwise the viscosity of the noodles will decrease, especially the corn grits, which will not stick to the dough easily.
