Steamed whole wheat buns

Overview

Because my husband was diagnosed with high blood sugar, I am more careful about what I eat. The multi-grain steamed buns I bought outside always felt like they were not pure multi-grain ones, so I thought about making them myself. I prefer to eat whole wheat bread, so this time I made steamed buns with whole wheat bread flour

Tags

• pasta
• home cooking
• steamed bun hanamaki
• baking powder
• liquor
• raisins
• white sugar
• whole wheat bread flour

Ingredients

Steps

1. 1 Let’s take a group photo of the materials first

   

2. 2 Pour the whole wheat bread flour into the basin

   

3. 3 Find a larger bowl, I add warm water, mix the yeast, bread improver, white wine, white vinegar (I don’t have white vinegar at home, I use rice vinegar), and white sugar, and stir well

   

4. 4 Start kneading the noodles, add water little by little to prevent adding too much water and causing bad effects

   

5. 5 Whole wheat flour is not as easy to mix as ordinary flour, so it takes a little longer. As usual, mix until the flour is in the basin and light with your hands, three times, haha

   

6. 6 I want it to rise faster, so I need to boil the water in the steamer first, without boiling it, put the mixed noodles in and wait for fermentation

   

7. 7 Just let the dough rise to double its original size

   

8. 8 Knead the dough again, make steamed buns, put them into the pot for secondary fermentation, and ferment for 30 minutes (I put some raisins on the steamed buns)

   

9. 9 After the secondary fermentation is complete, steam over high heat for 20 minutes, then simmer for 5 minutes. Remember, after steaming, don’t rush to open the lid of the pot. Make sure to simmer it for a while. The hot whole-wheat buns will come out of the pot. They are really delicious. The ones you made are really whole-wheat ones.