Sorghum Buns

Name: Sorghum Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Flour; 100g Sorghum noodles; 3g Yeast (dry)

by Chen Huan

5.0 (1)

Favorite

45

Difficulty

Easy

Time

30m

Serving

3

I bought a double-layer adjustable pressure steamer some time ago, so the breakfast staple has changed from a variety of breads and cakes to a variety of steamed buns. The oven has not been turned on for a long time, but I borrowed this steamer to make Chinese noodles. Study hard.

Ingredients

Sorghum Buns

1. Prepare flour, sorghum noodles, water, sugar and yeast for later use, and pour all raw materials into the bread machine

2. After mixing into a dough, leave it in a warm place to ferment until it is about twice as big

3. The made dough is vented, knead it thoroughly and divide it into even small doses, fully round it, and make a raw steamed bun

4. Put it in the cage for 20 minutes

5. Steam in a pot with cold water, turn to high heat and steam for about 13 minutes after the water is boiling. Turn off the heat, leave the lid uncovered, and continue to simmer for 3 minutes.