Whole wheat cornmeal knife-cut steamed buns

Overview

What I like and love to eat is heart-warming food. The knife-cut steamed buns are delicious and easy to make. When making steamed buns, I don’t like to use a single flour, and prefer to add some multigrain noodles. Such as cornmeal, whole wheat flour. The methods of making steamed buns are very similar. The main thing is to master the precautions in the tips. Success is still very easy. By cutting the steamed buns in this way, the finished product will be soft and delicious, with a light color, fragrant and sweet, more filling than white steamed buns, and more nutritious. Children will reach out for them as soon as they come out of the pan.

Tags

• staple food
• home cooking
• breakfast
• steamed bun hanamaki
• clear water
• cornmeal
• flour
• whole wheat noodles
• yeast

Ingredients

Steps

1. 1 Put the three kinds of flour together into a larger container, add yeast and mix evenly. Add water in small amounts and several times. Stir with chopsticks while adding to form a cotton wool, and then knead it with your hands into a slightly smooth dough.

   

2. 2 Place the dough in a warm, moist place, invert a container, and let it rest until a honeycomb shape appears inside.

   

3. 3 Then deflate it several times and knead it into smooth long strips. Cut it directly into uniform small balls without reshaping.

   

4. 4 Then move it into the steamer that has been lined with a steaming mat in advance, and let it rest for about ten minutes to allow the dough to relax more.

   

5. 5 Put enough water in the pot, put the steamed buns in, bring to a boil over high heat, then turn to medium to low heat and steam for 15 minutes.

   

6. 6 After the steamed buns are steamed, turn off the heat and simmer for about 5 minutes before opening the pot again.