Milky Whole Wheat Red Date Buns

Name: Milky Whole Wheat Red Date Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Black whole wheat flour; 200g White flour; 10 capsules Big red dates; 3g yeast; 150g milk; 10g Vegetable oil

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The steamed buns we eat in our lives are basically white flour. White flour is a refined product. It has long been emphasized by experts to eat whole grains appropriately. The taste of miscellaneous grains is rough, and many people don’t like it, especially children, so we can make it in a different way. When we make pasta, we can add some to it to ensure the taste of pasta and maximize the nutrition. .
Like the steamed buns I made today, even if it is very comprehensive in terms of nutrition, and the staple food made with these materials is hard to eat. Let's take a look at how I made this delicious steamed bun today.

Ingredients

Milky Whole Wheat Red Date Buns

1. Prepare the flour and put in the yeast. Simply stir these three ingredients. I used a 2:1 amount of white flour and black whole wheat flour. The taste of the finished product is not rough at all.

2. Mix the noodles with milk, slowly pour in the milk, stir while using chopsticks, I used about 150 grams of milk

3. Finally, the flour is made into a ball. The whole black wheat dough is very easy to knead. Knead it in a few simple steps. At this time, we add corn oil

4. Finally, put the oil into the dough, knead it smoothly, cover it, and leave it. If it is steamed in the morning, you can cover it and put it in the refrigerator to ferment.

5. The dough is twice as large as it is fermented. Chop the red date meat into smaller pieces as much as possible. Put it directly into the fermented dough and knead it in by hand.

6. The kneaded dough can be made into a small dough, then round it, let it stand for 10 minutes and then it can be steamed in a cold water steamer

7. Put the raw embryos of the steamed buns into the pot, then turn on the fire. After the water is boiled, steam for 20 minutes. Turn off the heat and simmer for 5 minutes. The pan is soft and solid. Very delicious multigrain steamed bread

Tips:
Many people do not put oil in making steamed buns. This is a small trick. Putting some oil in will make the finished product more fluffy and soft, and at the same time increase the fragrance. So, don’t omit this step, eat it yourself, of course how to make it delicious.
I added whole wheat flour today. It is the same operation method with white flour alone. The ratio of flour to liquid is about 2:1.
When we use the refrigerated fermentation method, the mixed dough is placed at room temperature for 10 minutes and then moved into the refrigerator, so that it will be fully fermented in the morning.
When steaming the steamed buns, use high heat throughout the whole process. Don't boil the pot immediately after steaming. Simmer for a few minutes before opening, otherwise the buns will collapse.