1. Prepare all kinds of powder. Multigrain powder can be made into powder with a food processor in advance.
2. Warm the yeast to dissolve, add sugar, stir and let stand for 10 minutes. Pour all powders together.
3. Add yeast water, salt, water, 20g olive oil and make a smooth dough. Cover with plastic wrap and leave to ferment in a warm place.
4. Ferment to double the size.
5. Take it out, sprinkle dry powder on the countertop and continue to knead the dough for about ten minutes.
6. Divide the kneaded dough into equal-sized pieces.
7. Knead into a bun-like shape in turn, cover with plastic wrap and continue cooking for about 20 minutes, put cold water into the steamer, turn off the heat for about 15 minutes, and simmer for 3 minutes to uncover.
8. Finished product. Very noisy.
Tips:Multigrain flour can be replaced with your favorite flour, but the total amount of multigrain flour is best not to exceed half of the flour, otherwise the taste will be rough. Adding some olive oil can neutralize the roughness of miscellaneous grains and make the finished product smooth and delicate, with a noisy and soft taste. You can also substitute other colorless and odorless vegetable oils, or use lard. The amount of water is adjusted appropriately according to the water absorption of the flour.
