Sorghum Multigrain Steamed Buns

Sorghum Multigrain Steamed Buns

1. Prepare all the ingredients.

2. Put all the materials into the mixing tank and add clean water.

3. Stir the flour into a dough.

4. Add a little more oil and continue stirring.

5. Until the end of the dough program, the dough will rise twice as large.

6. Take out the dough and knead until smooth.

7. Cut the dough strips into equal pieces of dough.

8. Each small dough is kneaded for a while until it is smooth and rounded into a raw steamed bun.

9. Slightly shape the raw steamed buns and put them in a steamer to continue to ferment for 15 minutes.

10. Then wrap the lid with a dry cotton cloth and steam it on high heat for 20 minutes.

11. Simmer for 2-3 minutes and it is ready.

Tips:

The dough for steamed buns should be slightly harder to facilitate the formation of buns.



I use a bread machine to knead the dough. It will be very convenient to start the dough program. If not, use your hands to knead the dough for a while until the dough is smooth.



Add a little oil when kneading the noodles to make the steamed buns smooth and moisturized.



Cover the lid with a dry cotton cloth to prevent the water vapor from falling. Normal households use stainless steel steamers. The lids are made of glass or stainless steel. The water vapor coming out from below condenses upwards to form water droplets. If it drops, it will be on the steamed buns. There are traces left on the steamed buns to make the surface of the steamed buns uneven. For example, use a dry cotton cloth to wrap the lid of the pot. The dry cotton cloth can absorb water vapor and prevent water droplets from falling. The surface of the steamed bun will be very smooth and moist.