Mixed grain steamed bread steps

1

Dry yeast add a small amount of water to melt, you can use cool water in the summer, winter is best to use lukewarm water, mix well and then let stand for 5 minutes;

2

Add the yeast water to the flour;

3

Added in small increments to the mixed grains and rice milk, adding and stirring with chopsticks, until the The flour starts to form lumps;

4

Keep kneading with your hands to form a homogeneous dough, but you don't need to knead vigorously at this time, basically, you can form a dough;

5

Wake up the dough with a cover or a damp cloth for about 15 minutes, and then knead the dough with your hands;

6

Continue to wake up the dough with the cover on, and it takes a little longer this time, 1 to 2 hours in the summer. It will take 1 to 2 hours in summer and 2 to 3 hours in winter. When the dough has doubled in size and the interior is uniformly honeycombed, it is ready to rise;

7

Then you need to knead the dough vigorously, to knead out the voids and bubbles formed by fermentation, which will take at least 10 to 15 minutes.

8

The dough should be kneaded by hand for at least 10 minutes, then by hand for at least 10 minutes.

The kneaded dough is divided into evenly sized dosage, and then folded by hand from the outside to the inside while kneading in a circle, and finally formed into a steamed bun;

9

A thin layer of oil on the cage drawer, to avoid sticking;

10

The steamed buns will be placed in the cover and then wake up for 20 minutes, and then boil over high heat, then turn to a low heat and steam for 15-20 minutes, and then turn off the heat and simmer for 3 minutes, then turn off the heat. Turn off the heat and let it simmer for 3 minutes before opening the lid. Immediately remove the buns and place them on a bamboo curtain or grill to cool.