Miscellaneous Small Steamed Bread
1.
Pour 1 teaspoon of baking powder into the mixing bowl
2.
Hydrate the yeast at low temperature to fully dissolve the yeast
3.
A bowl of wheat flour, half a bowl of corn flour, half a bowl of milk, a teaspoon of sugar, yeast water and knead into a smooth dough
4.
Mix purple rice flour with a bowl of wheat flour and yeast water and knead it into a ball, and knead a bowl of half white flour into a white dough;
5.
Knead the white flour and roll it out. Moderate thickness (too thin is not good for layering, too thick is not easy to roll, about one centimeter thick.)
6.
In turn, the cornmeal is rolled into large pieces
7.
Purple rice noodles rolled into large pieces
8.
Three types of dough are rolled into slices, white noodles are the largest, purple rice noodles are slightly smaller, and corn noodles are the smallest.
9.
Like a pancake
10.
Cut the dough roll top knife into a slightly longer shape of equal size
11.
Place it for secondary fermentation; boil water in the pot, put a large bowl of cold water, put the steamed buns on the drawer (brush oil on the drawers or put a semi-wet drawer on the cloth and stack the steamed steamed buns), steam on medium heat and steam for 20-25 Minutes, don’t remove the lid after the fire ceases, wait for about 3 minutes
