Rye Buns

Rye Buns

1. The main ingredients are shown in the picture, indicating that the individual is mixing rye and ordinary flour together, totaling 500g.

2. Yeast 5g.

3. Add flour to the bread maker, start the kneading mode, dig a small hole in the middle, and add five grams of yeast.

4. Then cover the yeast in the middle with flour on the edges.

5. Add the right amount of warm water, I added about 300 grams.

6. Then put it in the bread machine to turn on the kneading mode.

7. After kneading the flour into a smooth dough. Take out and ferment naturally for 15-20 minutes. If the weather is too cold, you can add a proper amount of warm water to the pot, and then cover the lid for fermentation, the effect will be even better.

8. There are a few bubbles and fermentation pores in the middle, and the dough will expand to about twice its original size.

9. Take out the exhaust and rub it.

10. After kneading, continue to wake up for about ten minutes.

11. Knead again and then cut into pieces.

12. Boil water in the pot, brush some oil on the steamer or spread a layer of gauze, put the steamed buns in it, remember to leave some gaps in between, because the steamed buns will expand during the steaming process.

13. The boiled state of the fire is increased to 15-20 minutes, depending on the size of the individual dough, and then turn off the heat for five minutes to prevent shrinking.

14. Finally, this steamed bun was made, healthy whole grains.

15. Because of the addition of rye, the steamed buns look darker, like a cocoa-flavored steamed bun, and the taste is closer to northern steamed buns. It's not the kind of soft steamed buns, the taste is relatively solid.