1. Instant oatmeal and millet are ground into flour, and the ratio of flour to multigrain flour is about 2.5:1
2. Mix flour and miscellaneous grains, add yeast, mix well
3. Slowly add warm water to knead the noodles
4. Knead it into a softer dough and carry out the first fermentation, about two hours
5. Prove to double the size of the dough
6. Take out the dough, ventilate, and let stand for 15 minutes
7. Divide into equal parts
8. Knead and round
9. Put it in the steamer for the second fermentation
10. Ferment until the dough swells up significantly, boil water on high heat, turn to medium-low heat, steam for about 15 minutes, turn off the heat, simmer for 5 minutes, and then remove the lid.
11. Very nutritious and healthy multigrain buns are just fine, soft and delicious
Tips:Heart-warming reminder: The dough with coarse grains has a rough hand feeling when kneaded, without the smooth appearance of white flour, but it is healthy and nutritious.
