Oatmeal Whole Wheat Flour Steamed Buns

Oatmeal Whole Wheat Flour Steamed Buns

1. Fresh yeast is taken out from the frozen room temperature jelly, weighed

2. Put it in clean water, use warm water in winter, cold water in summer

3. Stir and melt

4. Pour into flour and adjust to flocculent

5. Knead into a smooth dough

6. Rub the oatmeal in

7. Knead into a smooth dough

8. Sealed and fermented to 2 times larger

9. Take out the dough and let it out

10. Divide into small pieces

11. Knead round into a cylindrical shape and place in a steamer

12. Fermented to 1.5 times the size, because it is a whole grain steamed bread, it is recommended to ferment and then steam, the taste will be softer.

13. Steam in a hot pot on cold water for 25 minutes (I use a Midea electric steamer, the water will boil in about 2 minutes, so there is no need to boil the water cage), turn off the heat and simmer for 3 minutes, carefully remove the lid (try not to let the pot cover Drops of water on the steamed bun——, take out the steamed bun

14. When you break it apart, the structure is very soft, mixed with the aroma of oatmeal, it is a good whole grain steamed bun.

Tips:

1. Fresh yeast is not easy to be damaged in frozen storage, but it must be taken out in advance to thaw at room temperature.
2. Coarse grain steamed buns must be fermented in place before steaming.
3. Just use a pot with cold water.