Multigrain Buns

Name: Multigrain Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; Small corn ballast 100g Corn ballast; 5g yeast; 585ml warm water

by WENUAN

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Like hands-on, enjoy the process of participating in food.
I like noodles, and I eat a lot of noodles to nourish my stomach. I haven't steamed buns for a long time, so I can make whatever I want.

Ingredients

1000g Flour
Small corn ballast 100g Corn Ballast
5g Yeast
585ml Warm Water

Multigrain Buns

1. Prepare flour

2. Add yeast to the flour buckle holes

3. Add small corn ballast.

4. Knead the noodles with warm water, sanguang, cover the lid, and wake up in a warm place for 2 hours

5. The inside becomes honeycomb after proofing

6. Knead the dough, exhaust, and divide the dough into uniform sizes.
At the same time, add water to the steamer, heat up (the water is hot, do not boil, proof the dough again in the pot), turn off the heat, put the small dough on the drawer, cover, and proof for 40 minutes