Milky oatmeal steamed buns

Overview

Steamed buns are an indispensable daily staple food on the northern table, so they are often made with some twists to make the family eat more delicious and healthier.

Tags

• staple food
• home cooking
• all-purpose flour
• milk powder
• yeast powder
• oats

Ingredients

Steps

1. 1 Weigh 200 grams of flour;

   

2. 2 Weigh 50 grams of oats and grind them into powder in a food processor;

   

3. 3 Add oat flour, milk powder and yeast powder to the basin and mix well;

   

4. 4 Take an appropriate amount of warm water, pour it into a basin, and stir the mixed dough in the basin into a floc;

   

5. 5 Then knead it into a harder ball;

   

6. 6 Dip your hands in water and continue kneading;

   

7. 7 Just wait until the dough is smooth and there is no dough on your hands or basin (the so-called "three lights")

   

8. 8 Ferment at room temperature for 90 minutes. Dip your fingers into the dough and poke it into the dough. If a clear hole appears, if it does not shrink back, it means it is fermented;

   

9. 9 After kneading the dough by hand to deflate the air, let it rest for 10 minutes;

   

10. 10 Divide the dough into 8 small pieces, roll into balls, and let rest for 10 minutes;

    

11. 11 Sprinkle some dry flour on the board and knead it into small steamed buns;

    

12. 12 Put the steamed buns into the pot and let them rise for 20 minutes;

    

13. 13 After proofing, the small steamed buns turned into "big steamed buns";

    

14. 14 Bring the pot to a boil over high heat, turn to medium heat for 15 minutes, turn off the heat, and wait for 5 minutes before the oatmeal buns are ready.

    

15. 15 Finally, I will post a photo of the lunch table, which includes oatmeal steamed buns, braised carp, cucumber mixed with pulled skin, and seaweed and egg soup.