Multigrain Whole Wheat Buns

Name: Multigrain Whole Wheat Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 75g Purple rice noodles; 50g Soba noodles; 50g Cornmeal; 8g yeast; Some water

by Fat man

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

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.

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

3. Add yeast and water to knead the dough.

4. Cover with a wet dragon cloth cover.

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

6. Proofed dough.

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

8. Drop the dose.

9. Knead each potion again.

10. Knead into raw embryos of steamed buns.

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

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

13. Put the steamed buns into the steamer.

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

15. Steamed buns.

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.