Whole wheat steamed buns

I have always liked to cook, no matter whether the food is delicious or not, and I like to watch my husband wolf down the food.
After the baby was born, there was chaos. Eating became a battle and lost its beautiful side.
I finally stole half a day's time to enjoy life
My mother-in-law is a typical Jiaodong woman. Since I married into my in-law's house, I have never eaten steamed buns sold outside. The ones I make are really fragrant. Although I also use flour with whitening agent, both the taste and taste are made by machines. It's incomparable. It's troublesome to think about but easy to do, and you can have enough food and clothing by yourself!

Recipe Recommendations

ordinary flour 8 cups
corn flour 1 cup
oatmeal 1 cup
yeast 1 small package
warm water appropriate amount

original
steamed
several hours
ordinary

Steps for Whole wheat steamed buns

Take a clean basin (not too small), pour in 7 cups of flour (save 1 cup for kneading), 1 cup of corn flour, 1 cup oatmeal, 1 bag of yeast powder, and prepare appropriate amount of warm water

Knead all the above ingredients into a smooth dough with moderate hardness,(my family likes to eat stronger ones, so the dough is hard and may ferment slower), cover, and place in a warm place to ferment for one to two hours.

When the dough is fermented to twice its original size, remove it and exhaust it (add a small amount of flour in the basin and knead it again to make the dough smooth), and ferment it for about an hour.

When the dough is fermented to twice the size again, put the remaining dry flour on the panel, knead the dough evenly on the panel, knead it into a long strip about the thickness of your wrist (for girls), and cut into evenly sized doses. If you want to save trouble, this can also be called steamed buns. Just dip it with flour. If you strive to be perfect, add flour to each dose and knead it evenly into the shape of a steamed bun.

Cover the kneaded steamed buns with a clean cotton cloth and soak for about 30 minutes. When they grow to twice the size, they can be steamed in the pan.

Put enough cold water into the pot, spread a wet drawer cloth on the steamer (the drawer cloth should be soaked, as long as it doesn't drop water just now, not too dry), put the steamed buns, and steam for 20 minutes on high heat. You can also adjust the time according to the size of your steamed buns, but don't lift the lid and look during the steaming process. Okay, the steamed buns are out of the pot, and the stewed vegetables are just ready. You can fry and eat dinner!