Three-grain steamed buns

Today I have nothing to do, so I will tell you how to make three-in-one flour steamed buns. It is really good.

Introduction of Sanhe Noodles Steamed Bun

You should eat some whole grains.

Eating chicken, duck, fish and meat every day, in the words of a friend: corruption!

It doesn’t matter if you talk about corruption, but your body is your own! It is good for your health to eat some coarse grains from time to time.

But it seems that no matter how delicious the whole grains are, there will always be some left over in our house. They are never as popular as meat, which is never eaten up in one go.

But the steamed buns and flower rolls I made today were beyond my expectation, they were all eaten up.

I originally didn’t plan to post this blog post today, but a friend of mine said he wanted to eat whole grains but didn’t know what to eat, and another friend wanted to know how to make steamed buns softer, so today, while making whole grains, I also reviewed the techniques for steaming buns.

Okay, I won’t talk any more and start kneading the dough.

Ingredients for three-in-one steamed buns

50g mung bean flour 50g corn flour

600g flour 10g baking powder (approx.)

1g salt 1g sugar

Water

How to make three-grain steamed buns

1. Mix mung bean flour, corn flour and flour together.

2. Make a hole in the center of the flour, add yeast powder, salt, sugar, and an appropriate amount of water (I forgot to measure the exact number of milliliters with a measuring cup) and knead into a dough of moderate hardness.

3. Cover with a wet cloth and lid, and let it rise for 20-30 minutes.

4. Knead the fermented dough until smooth, make even-sized pieces, and knead each piece until smooth.

5. Put a damp cloth on the steamer, put the kneaded steamed buns in, turn on the fire, and start the steaming for 10-15 minutes.

Tips for making three-in-one steamed buns

1. Mung bean flour and corn flour are relatively fine. You can consult the seller when purchasing.

2. The hardness of the dough is slightly softer than that of the dough for rolling noodles.

3. I am used to using water directly from the water dispenser to mix noodles. I don’t have the habit of using a measuring cup, so I always use the right amount of water instead. Next time I will remember to write down the exact amount of water used!

4. The amount of dry yeast used in summer is less than that in winter. I don’t have a measuring spoon, so the numbers are approximate.

5. Because it is summer, there is no need for secondary fermentation to avoid the dough becoming sour due to over-fermentation.