Black Whole Wheat Buns

Name: Black Whole Wheat Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Wheat flour; 80g Black whole wheat flour; 2.5g Dry yeast; 10g Sugar; 120g Cold water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The steamed buns I am going to make today are not ordinary white-noodle steamed buns. I added black whole wheat flour. Black whole wheat flour is ground from black wheat, which retains the bran to make it more nutritious. We all know that black crops are rich in melanin, which has high nutrient, high nourishment, and high immunity effects. In recent years, the health culture has made the price of these black foods soaring, but black whole wheat flour contains 18 types of protein, fat, starch, and dry matter The total amount of amino acids is higher than that of ordinary wheat, and there are many functions such as strengthening the spleen and promoting longevity, enhancing intelligence, regulating acid-base balance, and inhibiting osteoporosis. Therefore, triticale is also called "longevity wheat."
If you want the buns to have a smooth and tangy skin, the key step is to knead the dough after the basic fermentation. Grab two handfuls of noodles and knead them into the dough to make the dough that was previously "puff-puff-puffy" soft and smooth again, without obvious pores inside, and the buns that have been shaped like this will be beautiful. In addition, don’t wait for the steamed buns to become twice as large and steam them. After 20 minutes, the steamed buns will be rounder than before. When they are 1.5 times the size, they can be fired and steamed, so that the steamed buns have a good shape and softness. Still bite. If you wait until it is twice as large and start steaming, the steamed buns will continue to ferment in the hot pot, and the steamed buns will be too short. The steamed buns will become shorter, and the tissues will be full of pores. "

Ingredients

Black Whole Wheat Buns

1. Prepare wheat flour, black whole wheat flour, dry yeast, sugar, and cold water; use cold water in hot weather, and warm water in cold weather and low room temperature;

2. Weigh the wheat flour and black whole wheat flour into the basin;

3. Weigh the wheat flour and black whole wheat flour into the basin;

4. Stir it with chopsticks to form a flocculent shape, and then knead it into a smooth dough; the Mongolian plastic wrap is fermented in a warm and humid place;

5. When the dough is twice the original size, there will be a bang when the dough is tapped, and the internal tissue of the dough will be shaped like finely drawn pores, and the fermentation will be successful;

6. Place the dough on the mat, sprinkle a little flour and knead the dough to make the dough soft and the internal structure fine;

7. Divide the dough into 6 equal parts, and knead each dough into a steamed bun shape in minutes; if you want to make the steamed buns have a certain height, you can knead them higher;

8. Put the noodles in a steaming pot with a steaming mat or cloth, cover and cook for 20 minutes. When the noodles are about 1.5 times the original size, steam for 20 minutes after lighting up the steam. Do not lift the cover in the middle. Simmer for another 5 minutes to prevent the dough from shrinking due to sudden cold.

9. Black whole wheat steamed buns, double the nutrition and bite!

Tips:
1. There is no strict ratio between wheat flour and black whole wheat flour. Adding a little sugar can make the yeast more active;
2. After the basic fermentation, be sure to grab two handfuls of flour to knead the dough carefully and smoothly, so that the steamed buns have a fine texture and no large pores, and they will bite when eaten;
3. Don't rush the steamed buns out of the pan first, simmer them for 5-10 minutes before they are out of the pan to make the surface smooth and flat.