How to make sorghum flour steamed bread

1. Prepare white flour and sorghum flour.

2. Add proper amount of water and yeast to knead dough, cover it in a basin and put it in a warm place for fermentation.

3. If the dough is twice as big and full of beehives, it will be fine.

4. Divide the dough into small portions, knead it into steamed bread, put it in a pot with water and a steamer, and steam it for 20 minutes.

skill

1, miscellaneous grains and white flour. The ratio of 1:3 is good, and the steamed bread with this ratio has the best taste.

2. The dough of steamed bread should be slightly harder to facilitate the formation of steamed bread.

3. Add a little oil when kneading the dough to make the steamed steamed bread skin smooth and moist.

4. Wrap the lid with dry cotton cloth to prevent the water vapor from being too low. Generally, the home is a stainless steel steamer, and the lid is glass or stainless steel, which does not absorb water. The water vapor coming out from below condenses upward to form water droplets. If it drips, it will leave traces on the steamed bread, making the surface of the steamed bread uneven. If the lid is wrapped with dry cotton cloth, the dry cotton cloth can absorb water vapor and prevent low water droplets. The surface of steamed bread will be very smooth and moist.