Multigrain Bun Rolls

Name: Multigrain Bun Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 420g Flour; 70g oat; 70g Black rice noodles; 6g Baking powder; 70g Sugar; 60g milk powder

by Xiao Geng's mother

4.8 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

2

I don’t like black rice a little bit. The main reason is that I like its fragrance, so I often prepare this at home. Adding a little bit when cooking porridge, or grinding it into noodles to make steamed buns like today are also good choices. The weather is really good now. This time the lazy steamed buns did not undergo secondary fermentation. The steamed buns were formed at one time because the room temperature is relatively high. An accidental bun has a bit of hair, and the skin is still a bit rough when it is unstable. It's very soft to eat. "

Ingredients

Multigrain Bun Rolls

1. Prepare the ingredients

2. Except for the oats and black rice flour, the other ingredients are divided into two equal parts, and the oats and black rice flour are added to form a light dough.