“Millet nourishes the stomach. Recently, my stomach has always been a little uncomfortable. I want to eat some millet porridge, but the smell of millet makes me a little bit unacceptable (am I too picky). So I thought about making some millet steamed buns.

After eating the millet steamed buns, I felt that the smell of millet was much lighter and I could tolerate it. I ate four or five of them in one go. ”

Ingredients

Main Ingredients

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Millet 50g

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150 grams of flour

Accessories

Yeast (dry)

3 grams

White sugar

15 grams

How to make millet steamed buns

1.

Soak millet in water one night in advance.

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2.

Pour the millet into the food processor and use the grinding function of the food processor to grind it into millet paste.

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3.

Pour flour, yeast and sugar into the millet paste,

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4.

Knead into a smooth and even dough.

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5.

Cover with plastic wrap and ferment until doubled in size.

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6.

Deflate the fermented dough, divide it into the desired steamed bun-sized balls, and place them in the steamer.

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7.

Put the pot on the fire, add water, bring to a boil, put the steamer on the fire, and steam for about 15 minutes.

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Picture of the finished product of millet steamed buns

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1. When grinding millet, the amount of water should just cover the millet.

2. If there is too little water when kneading and arranging, you can add some water.

3. Let the divided dough rest for a while to allow the dough to ferment again.

4. After the steamed buns are steamed, simmer for two minutes before opening the lid.

5. Bring all the steamed buns that have been stewed to avoid sticking to the drawer cloth.