Milky oatmeal

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200 g flour

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(b) 50 grams of oats, which are grinded to powder with a dish machine

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(b) Add oatmeal, milk powder and yeast powder to the basin

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(a) Take a suitable amount of hot water, pour it into the basin, and mix the mixed side of the basin into a swirling form

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Then he rubbed it into a hard band

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(a) Water with their hands and continue to rub their faces

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Until it's smooth and bare hands and basins

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Room temperature fermented for 90 minutes, fingers on the face, poking in the face, creating a clear hole, which would be fermented if it did not shrink

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(b) Ten minutes of silence after hand-stamping the air of the noodles

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The noodles are split into eight small agents, rounded and set still for 10 minutes

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Spray some dry noodles on the panel, rubbing little agents into little buns

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The buns go in the pot and wake up for 20 minutes

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After waking up, the buns became "bigs."

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The fire opens the pot, turns the fire to 15 minutes, closes the fire, and after five minutes, the oatmeal buns will come out。

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The last is a lunch table photo of oatmeal buns, red-hot carp, cucumber plough and purple egg soup。

1. If you want softer buns, add more water when kneading the dough to make it softer; if you prefer a chewier texture, add less water to make the dough firmer. 2. During the second proofing, preheat the pot on low heat and turn off the fire when the pot wall feels warm to the touch; this helps the buns rise properly and results in a softer texture. 3. Depending on your preference, the amount of oat flour can vary. Since oatmeal is added to the dough, the mixed dough may be slightly coarse, but the texture is chewier than plain white flour buns and more nutritious.