It is said that children in northern China grew up eating steamed bread, and learning to make pasta and steamed bread is the most basic compulsory course. This time, instead of making conventional white flour steamed bread, I steamed a pot of miscellaneous grains steamed bread with my own squeezed peanut pulp instead of water and flour.

Although we are ugly and dark, we are healthy, more nutritious than white rice flour, and our skin color is natural, which is even more precious in this era of dyeing steamed bread, isn't it? "

Composition details

600g flour

Peanut miscellaneous grains rice slurry 300g

6 grams of dry yeast

Original tasty

Steaming process

A few hours is time-consuming.

Ordinary difficulty

I'm ugly, but I'm healthy and there are steps to make steamed bread with miscellaneous grains.

1

Dry yeast is melted by adding a small amount of water. You can use cold water in summer and warm water in winter. After stirring evenly, let it stand for 5 minutes.

2

Adding yeast water into flour;

three

Adding coarse cereal rice slurry in several times, stirring with chopsticks while adding until the flour begins to form a block;

four

Knead the dough evenly by hand, but you don't have to rub it hard at this time, you can basically knead it into a ball;

five

Cover the dough or cover it with a wet cloth for about 15 minutes, and then knead the dough evenly by hand;

six

Keep waking up, it will take a long time this time. It takes 1 to 2 hours in summer and 2 to 3 hours in winter. When the dough is fermented to twice its original volume, the inside is evenly honeycomb, indicating that it is awake.

seven

At this time, you need to try your best to knead the dough and knead out the holes and bubbles formed by fermentation. This process takes at least 10 to 15 minutes;

eight

Divide the kneaded dough into agents with uniform size, then fold it into a circle by hand from outside to inside and knead it, and finally shape it into steamed bread;

nine

Apply a thin layer of oil on the steamer to avoid adhesion;

10

Cover the steamed bread and wake it up for 20 minutes, then turn it to low heat 15 to 20 minutes after the fire is boiled, and simmer for 3 minutes after the fire is turned off, then open the lid and immediately take out the steamed bread and put it on a bamboo curtain or grill to cool.

skill

Steamed bread looks simple, but it is not easy to make it well. There are three key points:

One is that the dough should be proofed twice and steamed for a period of time, so that the steamed bread can be soft and not die;

Secondly, when kneading dough, you must knead it vigorously and fully. The harder you knead, the smoother the steamed bread will be, and the inside will not be loose and shapeless.

The last point is also the most easily overlooked, that is, don't use fire from beginning to end when steaming, otherwise the steam will drip down and boil the steamed bread. If you open the lid immediately after turning off the fire, the steamed bread will collapse easily and the stew time should not be too long.