First, the whole wheat steamed bread:

Ingredients list: whole wheat flour 100g, ordinary flour 300g, yeast 4g, sugar 20g, normal temperature water 20ml, lard 15g.

1, whole wheat flour 100g, ordinary flour 300g (the whole wheat flour will taste rough if added too much, and the ratio can be 1: 1 if you don't mind), yeast 4g, sugar 20g, and normal temperature water 20ml.

2. Stir until there is no dry flour, and add 15g lard. It was time to knead the dough for 20 minutes, and it was rolled into long strips and divided into small noodles, each weighing about 75 grams.

3, continue to rub the light and round, put it in a steamer to sober up to twice the volume, depending on the temperature, I sober up for an hour and a half, and the volume has obviously become bulging. Steam in cold water, steam in high fire after the water boils 15 minutes, and stew for 3 minutes.

Second, whole wheat bread:

List of ingredients: 300g whole wheat flour, 3g salt, 3g yeast and 200mg milk.

1. First, mix flour, 300g whole wheat flour, 3g salt, 3g yeast and 200mg milk. Rub the air first, then divide it into small noodles, continue to knead it round, and put it aside after everything is done.

2. Add a tablespoon of cereal to the plate, and then add a tablespoon of black sesame seeds. Brush a layer of water on the surface of dough and stick cereal; Stick all the cereal on the surface and sprinkle some water to keep the dough moist.

3. Preheat the oven at 2 10 degrees for 10 minutes. After taking out the baking tray, add the bread and heat it up and down for 2 10 degrees, 18 minutes to 20 minutes. See your own oven for the specific time. Take it out.

Third, the whole wheat cake:

List of ingredients: whole wheat flour 300g, salt 3g, sugar 5g, yeast 3g, 160ml normal temperature water, 1 egg, 15g edible oil and 20g corn flour.

1, whole wheat flour 300g, salt 3g, sugar 5g, yeast 3g, normal temperature water 1 60ml, egg1. When there is no dry flour, add 15g edible oil and knead into dough. This dough has no dry flour added. After basic kneading, move to the chopping board to continue kneading.

2. Knead until the cooking oil is completely absorbed by the dough, and the dough will be smoother. Dough wakes up in about 50 minutes. First knead the air, then knead it into strips, divide it into small pieces, and then knead it round.

3. Gently flatten the loose dough, 20 grams of cornmeal, roll the biscuits in the cornmeal, dip the cornmeal, and shake off the excess powder.

4, the volume is obviously larger and lighter, the pan does not need to brush oil, put bread, cover it with a small fire, and bake until one side changes color and the other side is branded. Single-sided time is about 3 minutes, and it can be turned twice.