1. Use the mixer to make the four kinds of coarse grains you need. It doesn’t matter if they are a little thicker. I used about 100 grams of each type here, and then put about 25 grams of sugar, and set aside
2. Add boiled water and slowly mix the multi-grain noodles evenly, paying attention to adding bit by bit
3. It’s about like this. Just put it aside and let it dry. At this time, about 15 grams of yeast powder can be boiled with hydration of about 40 degrees to a little bubble, which is to activate the yeast. This kind of yeast Liquid can be used, about 3-5 minutes.
4. Then put the high-gluten flour in
5. Then put the tuned yeast liquid in, stir it into a dough shape, then continue to add water and knead little by little, and knead it in about 7-10 minutes.
6. Chop the walnuts and put them in
7. Knead in the raisins
8. Put it in a basin and wait for it to ferment. It is twice as big as before
9. After fermenting, take it out and cut into the shape you need
10. Put it in a pot of warm water and wait for 20-30 minutes (longer in winter)
11. When the time is up, take the steamed buns out, bring the water to a boil, put the steamed buns into the high heat and steam for 15 minutes, then simmer for 5 minutes.
12. The taste is very creamy and chewy
13. There are also original flavors of various whole grains.
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