Homemade pasta-----[Whole wheat steamed buns]

Overview

I still have a pack of whole wheat flour at home. I don’t want to make bread, so I steam the steamed buns in the flour. Originally I like to eat multigrain steamed buns, bean dregs steamed buns and the like, which are just what I like. However, you can’t put too much whole wheat flour. If you add too much, the texture of the steamed bun will be too rough, and the steamed bun will not be kneaded into shape. So, steam the whole wheat steamed buns, add 50 grams of whole wheat flour to 500 flour, and the steamed buns will have a good taste and good texture.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• whole wheat flour
• yeast
• water

Ingredients

Steps

1. 1 Put 450 grams of flour into a container and add 50 grams of whole wheat flour;

   

2. 2 Dissolve the yeast with warm water and let it sit for 5 minutes;

   

3. 3 Put the yeast water into the flour to form a moderately soft dough. Knead for a while, cover it with plastic wrap or a curtain and let it ferment in a warm place;

   

4. 4 Let the dough ferment until it is 1.5 to 2 times in size, and it will not bounce back or shrink when pressed with your fingers;

   

5. 5 Take out the dough, knead it well and deflate it, and divide it into two parts;

   

6. 6 Take one part, roll it into a long strip, and cut it into suitable size pieces;

   

7. 7 Knead them into the shape of steamed buns, knead all the buns well, put them in a basket covered with damp cloth, put cold water into the pot, let them rise for 15 minutes, turn on the fire, after the water boils, the heat will be medium for 15 minutes, turn off the heat and steam for 5 minutes;

   

8. 8 Take out the steamed buns and it’s ready to eat!