2. In advance of the cereal with milk soak a little bit, I probably soaked for about 5 minutes until the cereal full of water to soften, on the one hand, soaking soft will make the steamed buns taste better, on the one hand, full of water will not be robbed of flour in the process of waking up the water
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3. Add the soaked cereal and milk to the flour, add sugar and baking powder, mix well, add water and flour, water is best to leave a little bit not to add a one-time, and then according to the water absorption of your flour a little bit to add, and finally kneaded into a smooth dough, as shown
4. In order to save time, I do not need to wake up the process, and directly kneading the dough into 8 parts
5. 5. Knead each piece of dough into a smooth bun, as shown in the picture, to roll the bun high, because after fermentation will become bigger and shorter
6. I used to use a knife to cut a cross at the top, of course, not to cut is also possible, and then covered with a drawer cloth or plastic wrap waking up, the temperature of the summer at room temperature waking up about half an hour, the temperature of the low time need to be extended accordingly
7. waking up after the approximate growth of to about 2 times, you can enter the pot. Steamer pot to add the right amount of cold water, will be waking up good buns into the pot, high heat steaming for about 20 minutes (15 minutes after the steam), you can turn off the fire to receive the pot
8. Just out of the pot of steamed bread wheat aroma, very soft
9. Break a look, not the kind of very honest buns, but like a bread as fluffy and a time to save waking up, if you come back from work to do it, waking time just used to stir fry, and the time is reasonable, but the time to do it, the time to do it, the time to do it. The time is just right for frying, a reasonable use of time