2. Put 100g millet flour and 400g wheat flour into a bowl and stir well.
3. Pour warm pure milk into a bowl, add 5g dry yeast powder and stir until the yeast powder melts.
4. Pour the yeast milk into the basin and add the mixture of fine sugar, flour and millet flour.
5. First, stir all the materials with chopsticks until the dry flour flocs are not visible.
6. Knead into a smooth and soft dough, cover it with plastic wrap or wet cloth after rounding, and put it in a warm place for fermentation.
7. 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.
8. 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.
9. 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.
10, use your finger as a ruler and cut it into small pieces three fingers wide.
1 1. Put the raw steamed buns into the steaming tray, which should be lined with oil paper to prevent adhesion, and there are gaps between each raw steamed bun to facilitate fermentation.
12. After fermentation, set the temperature to 100 degrees and the time to 18 minutes, and then you can enjoy it.