How to make cornmeal whole wheat old steamed buns

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  1.Put the old starter into a bowl and add warm water (not too much water), and use your hands Pinch off the old starter soaked in water.Soak for about four or five hours.

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  2. Small bubbles will appear on the surface of the soaked starter water.Knead the fermentation with your hands.Just make sure there are no lumps on the head

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  3.Put 3 pounds of whole wheat flour into the basin ( You can also add less)

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  4.Add 1 jin of corn flour (whole wheat The ratio of flour to cornmeal is 3 to 1)

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  5.Add appropriate amount of fine sugar

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  6. Stir the ingredients in the basin evenly, and then pour the soaked rice in batches.Fermentation water, if the flour still needs to be added with water, you can continue to add warm water.The surface of the dough will be smooth and the dough will be soft and hard (the dough will be slightly softer).Cover and place in a warm place to wait for fermentation.

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  7. After five or six hours, the dough will double in size and there will be a large amount of dough.Mesh shape is fine.

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  8.Place an appropriate amount of alkaline noodles on the chopping board

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  9.Put an appropriate amount of whole wheat flour on the chopping board (less, add in batches)

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  10.Mix the alkaline flour and whole wheat flour on the counter with your hands, put the risen dough on top and knead for ten to fifteen minutes (Don’t knead it for too long)

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  11.Knead the dough into a rough point of long strips, cut one side open with a knife, let it rest for fifteen minutes and steam it in a pot.

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  12. Brush the steamer with oil to prevent sticking.

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  13. Add more water to the steamer, and then put the rested dough after the water boils.Steam over medium heat for twenty minutes.After steaming, don't open the lid and simmer for five minutes.

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  14.The fragrant cornmeal whole wheat steamed buns are ready!