Brown Wheat Two-color Steamed Buns

Name: Brown Wheat Two-color Steamed Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Brown wheat flour; 200g Flour; 200g water; 4g yeast

by Moonfall Wu Cry (from Tencent...)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Eat more whole grains for better health. I got a big bag of brown wheat flour. Recently, this one is very popular. It is natural light brown and contains a certain amount of bran. The wheat has a strong aroma and a sweet aftertaste. It is delicious and healthy. Today I made two-color steamed buns with brown wheat flour and ordinary flour. I turned on the steamer, and in the heat, one by one, the steamed buns were big and chubby, all standing upright and full, and I was full of joy when I looked at them!
I remembered that when I made steamed buns a few times, I opened the lid, not in front of me, the steamed buns collapsed, or the pits were all holes, or the steamed buns were not standing firmly and staggered, haha, now, it will never happen again. , I am so happy, this is the driving force for the greatest progress!
Knife-cutting steamed buns, I like to make a fermentation first, that is, shape the buns first, and then ferment them, saving half of the time. And there is no need for stuffing or rounding, just roll it up, cut everything, and then steam it in the pot. The taste is chewy, soft and elastic. There is nothing simpler and delicious than this.

Ingredients

200g Brown Wheat Flour
200g Flour
200g Water
4g Yeast

Brown Wheat Two-color Steamed Buns

1. Add 100 grams of water and 2 grams of yeast to brown wheat flour and flour respectively, knead a brown wheat flour dough and a white dough, cover with plastic wrap, and let stand for about 15 minutes

Brown Wheat Two-color Steamed Buns recipe

2. After standing, the two doughs are rolled out into two thin noodles of the same size.

3. Brush the white dough with some water and cover with brown wheat dough

4. Roll up along the long side, and roll a few times to make the closing tighter

5. Use a sharp blade to cut raw steamed buns into suitable size

6. Put the raw steamed buns at a certain distance and place them in the steamer for fermentation. It’s still cold now, I put hot water in the steamer, covered the lid, and it fermented for about 30 to 40 minutes.

7. Then turn on the heat and steam for 15 minutes, turn off the heat, and then open the lid after three minutes

Tips:
Share a few small experiences of making knife-cut steamed buns.
First, do not open the lid immediately after turning off the heat, otherwise it will collapse in front of you immediately, and it will take three minutes to open the lid.
Second, the steamed buns are pitted, which may be caused by the pits in the raw material, or the dripping of water on the lid of the pot.
Third, choose a steamer with good airtightness. Especially in winter, the airtightness of the ordinary steamer is not good, and it is prone to dead and stiff surfaces.
Fourth, when cutting steamed buns with a knife, use a sharper knife to make the shape look good.
Fifth, the amount of water is slightly less than making steamed buns, and the dough is harder, so the steamed buns will stand upright and have a shape.