Multigrain Whole Wheat Buns

Multigrain Whole Wheat Buns

by Fat man

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

The flour is getting whiter and whiter, but I still like to eat darker whole-wheat noodles. This steamed bun made by Fatty uses four kinds of very nutritious flour to make buns together. Strong fragrance. "

Ingredients

Multigrain Whole Wheat Buns

1. Put the whole wheat flour in the basin.

Multigrain Whole Wheat Buns recipe

2. Put the remaining 3 pieces of flour in a basin and mix well.

Multigrain Whole Wheat Buns recipe

3. Add yeast and water to knead the dough.

Multigrain Whole Wheat Buns recipe

4. Cover with a wet dragon cloth cover.

Multigrain Whole Wheat Buns recipe

5. Leave it in the sun to wake up naturally.

Multigrain Whole Wheat Buns recipe

6. Proofed dough.

Multigrain Whole Wheat Buns recipe

7. Take out the dough to exhaust and knead it vigorously.

Multigrain Whole Wheat Buns recipe

8. Drop the dose.

Multigrain Whole Wheat Buns recipe

9. Knead each potion again.

Multigrain Whole Wheat Buns recipe

10. Knead into raw embryos of steamed buns.

Multigrain Whole Wheat Buns recipe

11. Cover with a towel and let for 20 minutes.

Multigrain Whole Wheat Buns recipe

12. Well-worn state: The volume of the raw embryo becomes larger, and it feels light when it is held by hand.

Multigrain Whole Wheat Buns recipe

13. Put the steamed buns into the steamer.

Multigrain Whole Wheat Buns recipe

14. Steam on cold water for 20 minutes and then turn off the heat for 5 minutes.

Multigrain Whole Wheat Buns recipe

15. Steamed buns.

Multigrain Whole Wheat Buns recipe

Tips:

1. Don't use too much cornmeal, the dough is easy to diverge.

2. You can also put some other flour you like.

3. The dough should be proofed naturally in the sun, so that the noodles will taste good.

4. Don't open the lid immediately after the steaming is done. Do not open the lid immediately after steaming for 5 minutes.

Comments

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