Sorghum Multigrain Steamed Buns

Name: Sorghum Multigrain Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Sorghum Rice Noodles; 200g White flour; 5g yeast; 2g Sugar; 130g Plain Water; 10g Salad oil

by Red Bean Kitchen

4.7 (1)

Favorite

28

Difficulty

Normal

Time

2h

Serving

2

Sorghum has a certain medicinal effect, which has the effects of strengthening the stomach, invigorating the spleen, eliminating accumulation, warming the stomach, astringent intestines and stomach, and stopping cholera.
Sorghum noodles can be made into a variety of foods that are loved by the masses. In recent years, it has become a meal for welcoming guests.
However, sorghum noodle protein is mostly alcohol-soluble protein, and the essential amino acids such as tryptophan and lysine are few. It is an incomplete protein and is not easy for the human body to absorb.
If it is mixed with other foods, it can improve the nutritional value.
Generally, multi-grain steamed buns are steamed by mixing coarse-grain noodles and white noodles, which can improve their nutritional value. The ratio of multi-grain to white noodles is 1:3. The steamed buns with this ratio have the best taste. "

Ingredients

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.

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