Sorghum coarse grains steamed buns

1

Prepare all the ingredients.

2

Put all ingredients into a mixing bucket and add water.

3

Stir the flour into a dough.

4

Add a little more oil and continue to stir.

5

Until the dough process is over, the dough leaves twice as large.

6

Remove the dough and knead until smooth.

7

Roll the dough into equal parts.

8

Knead each small dough for a moment until smooth and round to form a green steamed bun.

9

Slightly shape the green steamed bun and place it in a steamer and continue to ferment for 15 minutes.

10

Then wrap the lid with a dry cotton cloth and steam over high heat for 20 minutes.

11

Simmer for 2-3 minutes.

The dough for steaming steamed buns should be slightly harder to facilitate the formation of steamed buns.

I use a bread machine to mix dough, and it will be convenient and convenient to activate the dough program. If not, I can mix dough by hand and knead it until the dough is smooth.

Add a little oil when kneading the dough to make the steamed steamed buns smooth and moist.

Wrap the lid with dry cotton cloth to prevent water vapor from falling. Most families use stainless steel steamers. The lid is made of glass or stainless steel that does not absorb water. The water vapor coming out from below condenses upwards to form water droplets. If it drops, it will be on the steamed buns. Leave traces on the top, making the surface of the steamed buns uneven. If you wrap the lid with dry cotton cloth, the dry cotton cloth can absorb water vapor and prevent the water droplets from falling. The surface of the steamed buns will be very smooth and moist.