Rye Knife Cuts Small Buns

Name: Rye Knife Cuts Small Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2g yeast; 250g warm water; 60g Rye flour; 450g Plain flour; 50g Rye old face

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Modern people’s diet is refined rice and noodles, which is not good for health, and whole wheat flour is the whole grain of wheat in the milling process, only after grinding, without the process of removing the bran, the whole grain of wheat contains bran and germ All ground powder. The bran in wheat contains cellulose with high nutritional value. Regular consumption can delay the human body's aging, promote development and other effects; and black whole-grain foods have a strong feeling of fullness and help to lose weight. I really need it for those who are losing weight and need to maintain their weight. When making steamed buns, add some rye to nutrition and health. It is not rough or collapsed, smooth and delicate; it is served hot, plump and fluffy, it is really delicious, you can eat two with an empty mouth!

Ingredients

Rye Knife Cuts Small Buns

1. Prepare ingredients and old rye noodles

2. Pour the yeast, warm water, rye flour, regular flour and melted rye flour into the bread machine in turn

3. Then turn on the bread machine and knead them into a smooth dough

4. After the kneading process is over, the bread machine will automatically enter the fermentation process

5. Take out the fermented dough, press and vent the dough, then knead it for a while

6. After kneading, knead the dough into strips, then use a knife to cut into uniform size

7. Put the two ends of the steamed buns together by hand and put them in the steamer for about 20 minutes; if the room temperature is low, you can put some hot water in the steamer to help fermentation

8. The shape of a good raw embryo becomes bigger and fatter. Press it lightly with your fingers, and it will not rebound significantly.

9. Steam in a pot on cold water, turn to medium heat and steam for about 12 minutes after high heat; turn off the heat, simmer for 3 minutes before opening

Tips:
1. Old noodles: every time you knead the dough, grab a small piece of dough and freeze it.
2. Because the old noodles are used, yeast is not needed in summer; but now the temperature is low, and the yeast and old noodles can be used at the same time, which can better help the fermentation; if there is no old noodles, don’t worry, other things remain the same, increase the amount of yeast To 5 grams is fine