Yogurt160g yeast powder 5g water150g.

Practice:

1. Put 380g whole wheat flour and170g high-gluten flour into the bread maker;

2. Then add brown sugar, eggs, baking powder, yogurt and water and stir in the toaster for 30 minutes;

3. Let the dough ferment to about twice the size;

4. Ventilate the dough, divide it into about 80g dosage forms, cover it with plastic wrap and leave it for 10 minute;

5. Wrap the smooth side of the agent inside and put it on the chopping board to round it, as shown in the figure;

6. Brush a layer of oil on the steamer and put the rounded dough. Add cold water to the steamer in advance, burn for one minute and turn off the fire. Put the steamer on it and ferment for 20 minutes until the dough is twice as big.

7. The water in the steamer is basically cold now. Turn off the fire for 5 minutes after steaming 15 minutes and then open the lid.

Important points to note:

1. When making bread dough, it needs to be covered, but with whole wheat flour, it is impossible to cover the dough, because the gluten of the dough decreases, but I still kneaded the dough with a bread machine for 30 minutes, and the dough is already very smooth, which is longer than usual, and the steamed bread made is more elastic;

2. When shaping steamed bread, if it is found that there are many wrinkles on the surface, it is difficult to smooth it. You can put the flat side up, wrap the wrinkles down to the bottom, and then roll them on the chopping board, so that the steamed bread can be round without wrinkles on the surface; 3. It seems that the time for steaming steamed buns is also very important. Generally, it takes 15 to 20 minutes to steam with cold water, and then turn off the fire and open the lid for 3 to 5 minutes to let the temperature inside slowly drop, otherwise the temperature difference between inside and outside is too large, and the steamed buns may shrink.