Health benefits
Barley: clear away heat
Sorghum: stop diarrhea and strengthen the spleen
Ingredients
Flour ( 200 grams ) | Yeast ( 5g ) |
Oats ( 1 handful ) | Barley ( 1 handful ) |
Sorghum rice ( 1 handful ) | Buckwheat rice ( 1 handful ) |
Water ( appropriate amount ) |
How to make multi-grain steamed buns
1.Prepare multigrain rice, wash it in water and soak it overnight
2.Soak thoroughly and let it go Put the rice cooker into the cooking pan, apply water over the fingertips, and simmer the grains like rice
3.Drain and let cool for later use
4. Add yeast to flour and mix with warm water, ferment for 2 After an hour, add a little alkaline water and knead evenly
5.Add steamed multigrain rice and knead evenly
6.Put an appropriate amount of dry flour
7.Knead into dough
8.Divide into four sides and knead them into steamed buns
9.Put cold water into the pot and put the raw material into it.Place the steamed buns on the basket, cover and turn on low heat until cold water comes to a boil, then steam over high heat for fifteen minutes until they are mature
10.Take out the steamed buns while they are still hot, the fragrant steamed buns
Tips
Tips: The process of steaming the steamer over cold water is very critical.This is the first step in steaming the steamed buns.If the steamed buns are cooked over high heat, the noodles will not fully rise.The skin of the steamed steamed buns will be oily, and the steamed buns will not taste good if they are cooked.Put the remaining grains in the refrigerator, take them out in advance and mix them with the dough before use, and you can eat the grain steamed buns again.
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