How to make miscellaneous grains steamed bread? Cold weather pays attention to dough, teaches you delicious methods, and is soft and glutinous. In the past, people's living standards were relatively low, so it would be better to eat flour and rice, so they spent most of their time eating coarse grains, such as corn flour. However, with the improvement of people's living standards, they basically eat flour and rice now, so they get tired of eating for a long time. On the contrary, coarse grains have become a new staple food, which is much more expensive than flour and rice. When you go to the supermarket, there are many kinds of miscellaneous grains and corn flour, which are very rich. The reason why miscellaneous grains steamed bread is so popular is that it is more nutritious. Eating more miscellaneous grains can supplement more kinds of nutrition and make our bodies better.

A northerner steams steamed bread at home every three to five times. Today, I will share a very delicious method of making steamed bread with miscellaneous grains. Especially when the weather is cold, it should be noted that the activity of cold yeast powder will decrease. If the correct method is adopted, the steamed steamed bread with miscellaneous grains will taste better and softer. Tell me the detailed cooking steps, and you can try what you like.

Food preparation

Flour100g, corn flour100g, miscellaneous grains powder 350g and yeast powder 6g.

Cooking steps

① There are many kinds of miscellaneous grains steamed bread, so you can choose different flour according to your own taste. Today, we choose miscellaneous grains flour, corn flour and flour. These three kinds of steamed bread will taste better when mixed together. No matter what kind of miscellaneous grains steamed bread, you should add a little flour to make F, otherwise it will be sticky and not easy to grow soft.

(2) Put all the prepared flour into the basin, then evenly sprinkle the yeast powder into the miscellaneous grains powder, then pour in warm water, stir evenly in one direction, stir all the flour into a dough, and then start to mix the flour.

(3) Cover the surface with a layer of plastic wrap, or cover it to make it in a closed state without air, and put it in a warm place to wake up to 1.5 times the original size. Steamed vegetarian steamed bread is twice the size, while miscellaneous grains steamed bread will not be so fluffy, 1.5 times as big as it is.

(4) Take out the dough, put it on the chopping board, knead it into smooth dough, knead it into long strips, cut out the medicine with uniform size, and knead each small dose into smooth dough.

⑤ At this time, put the kneaded raw steamed bread embryo on the steamer, spread a layer of wet cage cloth under it, then cover it and put it in a warm place, and continue to wake it up to 1.5 times its original size. This second proofing process cannot be omitted, otherwise the steamed bread is not soft enough.

6. After waking up, start steaming in the pot, put cold water in the pot, boil the water, continue steaming for 20 minutes, and steam for another five minutes, then you can lift the lid and take out the pot. A pot of delicious miscellaneous grains steamed bread is ready, which smells particularly fragrant and tastes nutritious and healthy. Try it if you like!

knack for cooking

1. When steaming steamed bread with miscellaneous grains in winter, it is important to pay attention to the temperature, because it is very cold in winter, and the activity of yeast powder will decrease. If the temperature is not well controlled at this time, it is easy to cause the dough to be incomplete. It is best to put it on a warm radiator for fermentation, so the effect will be better.

2. Steamed steamed bread must be put into the pot with cold water, so that the water temperature will rise slowly during the heating process, and it is also the process of continuing the second proofing of steamed bread in the pot, so that the steamed bread will be softer. If the steamed bread is directly put into the pot after the water is boiled, it will affect the fermentation of steamed bread.