raw materials: 1g of millet flour, 15g of wheat flour, 3g of yeast powder, proper amount of clear water and proper amount of shredded red dates;

recipe making process:

1. Prepare a container, and put millet flour, flour, yeast powder and clear water in it. The clear water is about half of the total amount of millet flour and flour. Because the water absorption of flour is different, you can reserve some water, and decide whether to add water while stirring.

2. Knead the dough into a soft dough, because it is not put on the chopping board and kneaded in a big bowl, which may not be too smooth, but it doesn't matter, and the first fermentation can be carried out after kneading evenly;

3. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for fermentation for one night (about 8 hours). When it is taken out the next morning, it will grow a little. You can see that the dough has been fermented.

4. soak the red dates, remove the core and chop them up and put them in a noodle bowl;

5. Knead the red dates and dough evenly, as shown in the figure;

6. Take out a small piece of dough by hand, because the broken red dates and dough are evenly kneaded. Every time you take out a small dough, there will be broken red dates on it, and knead the small dough into a steamed corn.

7. The bottom is empty. If it's solid, it's steamed bread. If you squeeze out a small pit, it's steamed bread.

8. Make each millet and jujube steamed bread in turn and put it in a steaming tray at the same time;

9. The last step is to steam the steamed corn buns.

if it is made in a steamer, it is usually fermented for about 5-1 minutes after making, then steamed in boiling water for 15 minutes, and then stewed for 2 minutes after turning off the fire to steam the steamed buns.

However, if the speed is slower in the process of making steamed buns and the dough is not kneaded for a long time, the dough will continue to ferment, so after all steamed buns are finished, it can also be directly steamed in cold water, and the dough can continue to ferment while the water temperature rises. In addition, if the steamed corn-bread is bigger, it needs to extend the fermentation and steaming time.

The steamed red dates and millet buns are ready to be served. They are small and sweet, and the jujube is fragrant, soft and delicious. Both children at home like them very much.

Thank you for reading. For more delicious home-cooked recipes, please pay attention to mine.