If you want to lose weight, you must follow the golden rule of "shut your mouth and open your legs". The diet should be low in oil and salt, high in protein and high in fiber, and coupled with appropriate exercise. As a gourmet food expert, I recently made myself a weight-loss meal, which in layman's terms is "Wowotou", except that it uses whole wheat flour instead of corn flour. It is also paired with oatmeal, which is richer in dietary fiber. It can bring a stronger feeling of satiety to the body.

Every day’s breakfast and dinner are basically based on this kind of "Wootou" as the main food, along with boiled eggs, cold cucumbers, cold bean sprouts, cold fungus and other side dishes, and at least one hour of aerobic exercise every day , lost 7 pounds in half a month. I posted a recent weight loss meal on the Internet, and many netizens commented: "Hard to swallow." Although this steamed bun looks hard to swallow, it is full of milky flavor and soft in texture, and is still very delicious.

The following editor will share with you how to make this multi-grain steamed bun. Friends who need to lose weight and stay in shape can make it as a reference.

---Whole-wheat Wowotou---

Ingredients to prepare: 500 grams of whole wheat flour, 50 grams of oatmeal, 260 grams of skimmed milk, and 5 grams of yeast powder.

Steps:

1. Pour 500 grams of whole wheat flour into a basin, dissolve 5 grams of yeast powder with 260 grams of milk, then pour into the flour and stir with chopsticks After forming the dough, start kneading it into a dough, cover it, and place it in a warm place to rest for 1 hour.

2. Take the dough out after it has risen to double in size, place it on the chopping board for kneading, add 50 grams of oatmeal, and knead the oatmeal into the dough.

3. After kneading the dough, divide it into a dozen evenly sized dough pieces.

4. Knead the divided dough into a steamed bun shape, and then dig a hole in the bottom so that it will be easier to cook when steaming.

5. After kneading all the glutinous rice balls, place them on the chopping board and let them rest for 5 minutes. Adding this step can make the texture of the glutinous rice balls softer.

6. Add an appropriate amount of water to the steamer, put the kneaded cornstarch into the cold water, cover the pot and turn on the heat. Start the timer after the steamer is steamed, and steam over high heat for about 12 minutes.

7. Turn off the heat after 12 minutes and let the steamed buns simmer in the steamer for 2 minutes before opening the lid.