1. Put a little water in the basin (the amount of water in the formula), put a spoonful of 3 grams of yeast, soak for a while, about 2 minutes;
2. Add flour, pure bran (light color), wheat germ (dark color);
3. Add clean water to live to a moderately hard dough; try to put the amount of water, the bran is more absorbent, if it feels hard, you can increase the amount of water appropriately;
4. Ferment to a full pot in 2 hours; the fermentation time is determined by the indoor temperature;
5. Take out the dough and knead it vigorously until it is very smooth. Cut the dough and check that there are no large bubbles;
6. Divide into appropriate size doses, and knead each dose vigorously;
7. Knead it into a smooth dough, turn it over and knead it high;
8. Put corn husks under the steamed buns and put them in the steamer; perform final proofing with cold water in the pot, do not open the fire, cover the pot for proofing;
9. After about 20 minutes, the dough will wake up to the shape shown in the picture, you can turn on the fire, start with a low fire, cool the water in the pot, turn to the high fire after boiling, and steam for 15-20 minutes;
10. When the time is up, turn off the heat, stay for 30 seconds, open the lid immediately, the big steamed bun, it’s really fragrant;
11. Pick up the steamed buns and place them on the lid to let cool;
Tips:The steamed buns are eaten while they are hot. The wheat germ is very fragrant in the noodles. Let the noodles taste very fragrant in the cold water. Turn to medium heat after boiling. Steam for 15-20 minutes. After turning off the heat, let it stay for 30 seconds. Open the lid immediately. Don't collapse.
