Multigrain Buns

Name: Multigrain Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Cornmeal; 40g Sorghum noodles; 30g milk powder; 300g Dumpling flour; 200g water; 5g yeast

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The weather is getting hotter and hotter, clean up the surplus food, or if there are bugs, it is really hard to put it in the refrigerator, so hurry up and eat it.

Steamed buns with multi-grain noodles to eat.

Today I used corn noodles, high-sugar noodles, and steamed small buns are very delicious. "

Ingredients

Multigrain Buns

1. Sorghum flour and corn flour.

2. White flour and milk powder.

3. Boil a pot of hot water to make the sorghum flour and corn flour mixture into hot noodles, set aside. You can add more water to scald it thoroughly.

4. Wait for the hot noodles to warm up, add them to the white noodles, add yeast, and add cold water again to form dough.

5. Knead into a smooth dough. Ferment naturally in a warm place.

6. Prepared dough.

7. After exhausting on the chopping board, divide them into small portions and reunite one by one.

8. I put it on the cage, and I spread the reed leaves, which can be directly brushed with oil. Let it stand for 20 minutes to let the dough rise again. You can cook it in cold water, steam for 20 minutes after the water is boiled, and boil after steaming for 3 minutes.

Tips:
For steamed buns with sorghum noodles and corn noodles, you need to make this part of the whole grain noodles into hot noodles, and then mix and knead them with the white noodles.

In this weather, find the most beautiful food, and the natural fermenting quickly.