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1. Mix the whole grain powder and standard powder.

2. Dissolve the yeast powder with a little warm water and pour it into the flour.

3. Pour the remaining warm water into the flour and stir it into cotton wool with chopsticks.

4. Knead the dough with your hands until the surface of the dough is smooth.

5. Put the dough in a container and cover it with a lid, or cover the surface with a damp drawer cloth, and ferment it in a warm place until it doubles in size. The length of time varies with the ambient temperature. Grains are more difficult to ferment. , the time can be extended appropriately.

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6. After fermentation, place the dough on the chopping board and knead it again for a while.

7. Shape the kneaded dough into a cylindrical shape.

8. Cut into equal-sized pieces, knead with hands, and shape into round buns.

9. Dip some flour into the bottom of the steamed buns and place them on the curtain, leaving a distance between each one.

10. Cover the surface of the green body with a damp drawer cloth and continue fermenting to make the green body swell again.

11. Ferment for about 30 minutes. Press the surface gently and it will feel elastic.

12. Cover the steamer with a damp drawer cloth, put the steamed buns in, leaving some distance.

13. Cover the pot tightly. If the pot lid is not tight, it is best to wrap the edge of the pot lid with a cloth to prevent steam from leaking.

14. After boiling the water in the steamer over high heat, turn to medium heat and steam for 20 minutes. After turning off the heat, leave it for 3-5 minutes before opening the lid.

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Remarks:

1. The texture of steamed buns with mixed grains is rough and not as delicate as white flour steamed buns. The higher the proportion of miscellaneous grains added, the rougher the taste and the worse the softness. The proportion can be adjusted according to personal taste preferences.

2. The time for steaming steamed buns depends on the size of the steamed buns. This time I made smaller steamed buns. The raw steamed buns were about 60 grams each, so the time was shorter. If it is a large steamed bun, the steaming time should be extended by 5-8 minutes.

3. If you make too many steamed buns, you can steam them and let them cool, then put them into a plastic bag and freeze them in the refrigerator. When eating, just take it out and put it in the steamer to heat it thoroughly.