Ingredients: wheat flour 400g, millet flour 100g, dry yeast powder 5g, fine sugar 50g and pure milk 230g.
1. Put 100g of millet flour and 400g of wheat flour into a bowl and mix well.
2. Pour warm pure milk into a bowl, add 5g dry yeast powder and stir until the yeast powder melts.
3. Pour the yeast milk into the basin and add the mixture of fine sugar, flour and millet flour.
4. Stir all the materials with chopsticks until there is no dry flour floc.
5. Knead into a smooth and soft dough, cover it with plastic wrap or wet cloth, and put it in a warm place for fermentation.
6. Ferment to twice the size. Dip your fingers into the flour and insert them into the dough. Take out your fingers, and the dough will not shrink or collapse, indicating that the fermentation is good.
7. Pour out the dough, add a little dry flour, re-exhaust and knead it evenly, and roll the dough into rectangular slices with a rolling pin.
8. Brush a little water on the surface of the dough sheet with a brush, roll the dough sheet from bottom to top, and arrange it into slender strips with uniform thickness, with the convergent side facing down.
9. Use your finger as a ruler and cut it into small pieces three fingers wide.
10. Put the raw steamed buns into the steaming tray, and pad the steaming tray with oil paper to prevent adhesion, and leave gaps between each raw steamed bun to facilitate fermentation.
1 1. At the end of fermentation, set the temperature to 100℃ and the time to 18 minutes. You can enjoy it then.
Tips:
1, in winter, the weather is cold and the temperature is low, so yeast is not easy to ferment. It is necessary to heat milk until it is not hot to stimulate yeast activity. There is no need for heating in summer.
2, exhaust the dough, you can try to clean up the bubbles in the dough, cut the dough, and there are no pores in the cross section. This can make the surface of steamed bread smooth and chewy.
3, brush a little water, the purpose is to roll up for better adhesion.