Prepare raw materials.

When you first start eating whole wheat food, it will be uncomfortable to use whole wheat flour. This time, whole wheat flour and ordinary medium gluten flour were selected, and half of them were used. Put the yeast powder into warm water and stir well. The water temperature is about 25 degrees. If the temperature is high, it will kill yeast. When you do it at home, you can touch the water bowl without burning your hands. 1 spoonful of sugar is about 15g, which is the same as eggs and is helpful for flour fermentation. You can keep it if you don't like it, and the flour will ferment for a longer time.

Pour the two kinds of flour together, add sugar and eggs, slowly pour in the yeast water that has been left for a few minutes, and stir in one direction with chopsticks. Add water slowly to prevent the noodles from thinning. The fiber of all-purpose flour is thicker, so it is better to soften the flour. The amount of water used this time is about 250g.

When the water and flour are fully mixed, knead the flour by hand. Kneading noodles is a hard job, but it takes a little skill to get to a basin, a noodle and a hand. After kneading the dough, cover it with plastic wrap and put it in a warm place for fermentation.

After two hours, the dough has grown to twice the size, and you can see the obvious honeycomb with your fingers.

Pour the dough on the chopping board, knead the bubbles out once and the dry flour in once, so that the steamed bread will be chewy. After kneading into 50 grams of dry flour, smooth the dough surface, put it back in the basin, cover it with wet gauze and start the proofing process.

About 20 minutes after waking up, the dough swelled a little. Take out and knead the newly generated bubbles until the dough surface is smooth.

Roll the dough into a rectangular piece, fold it in half according to the figure, roll it out according to the folded shape, and then fold it in half. This can be done for 2-3 times. This is to make the steamed bread layered and delicious.

After being folded in half for 2-3 times, it is finally rolled into a rectangle, and the long side is rolled into a rod.

Cut the fritters into sections with a knife, then shape them slightly, sprinkle some dry powder on the chopping board, and put the whole shape of the steamed bread blank in, paying attention to leaving a gap in the middle. Then cover with gauze and continue to wake up.

After about half an hour, the size of the dough doubled. At this time, I touched it with my hand, and it was very light. I didn't feel the weight and I woke up. Put the dough in a steamer with cold water, leaving a gap.

When steaming with high fire, you can smell the aroma of steamed bread in 10 minutes. Turn off the fire when steaming 15 minutes. Do not open the lid at this time, steam for 3 or 4 minutes, and then open the lid.

The first time I steamed whole wheat steamed bread, I opened the lid and saw that the surface of steamed bread was pitted and unsightly. I think it is a failure. Later, I learned that it was because of bran. Although it doesn't look good, the steamed bread is very soft, and you can feel the pure wheat fragrance that ordinary white steamed bread doesn't have when you eat it in your mouth. See the layer inside the steamed bread? Very chewy ~ ~