Prepare raw materials.

When I first started eating whole wheat food, it would be uncomfortable to use whole wheat flour. This time, I chose whole wheat flour and ordinary medium gluten flour, half of which were used. Put the yeast powder into warm water and stir it evenly. The water temperature is about 25 degrees. If the temperature is high, it will kill the yeast. When you make it at home, you can touch the water bowl without burning your hands. 1 spoon of sugar is about15g, which, like eggs, is helpful for flour fermentation. If you don't like it, you can leave it, and the flour fermentation time will be longer.

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

When the water and flour are fully mixed, knead the noodles with your hands. Kneading the dough is a hard job, but it takes a little skill to knead it to a basin, a face 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 knead the dry flour in once, which will make the steamed bread chewy. After kneading about 50 grams of dry flour, smooth the dough surface, put it back in the basin, cover it with wet gauze, and start the process of waking up.

After waking up for about 20 minutes, the dough swells a little. Take it out and knead out the newly generated bubbles until the dough surface is smooth.

Roll the dough into a rectangular dough sheet, fold it in half according to the figure, roll it out according to the folded shape, and fold it in half again, so that it can be done for 2-3 times. This is to make the steamed bread have layers inside and taste good.

After folding it in half for 2-3 times, finally roll it into a rectangular shape, roll up the long side and roll it into a stick shape.

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

After about half an hour, the dough has doubled in size. At this time, when you touch it with your hands, it is light and you can't feel the weight, so you wake up. Place the dough in a steamer with cold water, and also leave a gap.

When steaming on high fire, you can smell the aroma of steamed bread in 10 minute. Turn off the fire when steaming for 15 minute, then do not open the lid, and steam for another 3 or 4 minutes to 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 thought it was a failure. Later, I learned that it was because of the bran. Although it was unsightly, the steamed bread was very soft, and only when I ate it in my mouth could I feel the pure wheat fragrance that ordinary white steamed bread did not have. See the layers inside the steamed bread? Very chewy ~ ~