1. Take a pot and put the medium powder
2. Add sorghum noodles and sugar, and the yeast is dissolved in warm water
3. Add yeast water and clean water, stir into cotton wool, add some salad oil to start kneading
4. Put the dough into a smooth dough at room temperature for basic fermentation
5. After being doubled, squash and vent, divide into 8 equal parts about 45 grams each, and relax for 15 minutes
6. Take a dose, squash and roll into the vegetable meat filling
7. Wrap the buns at a discount
8. The filling is not enough, I used red bean paste to wrap it into a willow leaf shape
9. Put warm water into the pot, put the wrapped greens in the steamer and put them on the pot for second fermentation for 40 minutes
10. After the fermentation is complete, steam on high heat for 15 minutes and simmer for 5 minutes.
Tips:The ratio of multi-grain flour to flour learned on the Internet is controlled at 1:3, and the taste is better
