Multigrain Buns
1.
Add water and sugar to the bucket of the bread machine, pour all the flour into the bucket of the bread machine, put in the yeast, and finally knock in the eggs, cover the lid, power on, and select the kneading function key. The whole kneading time is 30 minutes, after 15 minutes Add butter and continue kneading until the end
2.
After kneading the flour, leave it in the bread machine to ferment for 1 hour
3.
Prove to 2.5 times the size, take out the dough
4.
Put it on the chopping board to exhaust air and shape it (if you feel that the dough is sticky, apply a little butter on your palm to knead the dough to prevent sticking, try not to sprinkle too much dry powder, so as not to affect the softness of the taste)
5.
Divide the vented dough into small doughs of the same size, turn them into round buns, cover them with plastic wrap, and let them rest for 15 minutes to proof again
6.
Put the steamed buns in the steamer, cover the pot, first steam the steam on a low heat, then turn to a high heat and steam for 15 minutes, turn off the heat and simmer for 10 minutes before taking out the steamed buns.
Tips:
Naked flour is more draught, and the amount of water used for kneading is more than that of general high-gluten flour. Coarse-grain steamed buns can choose not to add sugar, and the side dishes are also excellent when they are done~
