1. Prepare all the ingredients: flour, black rice flour, corn flour, caster sugar, Angel yeast powder, salt, water.
2. Add 3 grams of yeast powder, 50 grams of black rice flour, 20 grams of white sugar, and 1.5 grams of salt to 200 grams of flour, and mix well.
3. Slowly add water in, while using chopsticks to stir into floc, and then knead it into a smooth dough.
4. Add 3 grams of yeast powder, 50 grams of corn flour, 20 grams of white sugar, and 1.5 grams of salt to 200 grams of flour, and mix well.
5. Slowly add water in, while stirring with chopsticks to form floc.
6. Then knead it into a smooth dough.
7. Wrap it in plastic wrap and ferment at room temperature for about 40 minutes. This is the temperature at room temperature in summer.
8. After 40 minutes, the fermentation has reached twice its size, and the fingers will not retract after poking, indicating that the fermentation has been successful.
9. After the fermented dough, fully exhaust the air until the dough is cut open and there are no large bubbles. Then wrap it with insurance film and let it relax for 10 minutes.
10. Take the black rice dough and cut into two portions.
11. Take one of them and roll out a rectangular slice.
12. Roll up from the longer end.
13. Roll into a long strip.
14. Cut into small doses of about the same size.
15. Brush a thin layer of oil on the steamer, add the cut small ingredients, and ferment for a second time for 20 minutes.
16. Boil a pot on the water and steam for about 15 minutes.
17. Don't boil the pot for now. After it is steamed, simmer for 5 minutes before it is out of the pot.
18. Make corn steamed buns in the same way. Take one of them and roll them into rectangular slices.
19. Roll up from the longer end.
20. Roll into a long strip.
21. Cut into small doses of about the same size.
22. Brush a thin layer of oil on the steamer, add the cut small ingredients, and ferment for the second time for 20 minutes; boil the pot on the water and steam for about 15 minutes; do not boil the pot for now, and simmer for 5 minutes after the steaming is done.
23. Multigrain steamed buns are relatively healthy to eat.
Tips:1. You can use milk instead of water, it will smell milky.
2. After the fire ceases, don't start the pot right away! The steamed bun will collapse immediately! Affect the taste and appearance.
