Coarse grain buckwheat steamed bread(cu liang qiao mai man tou )

Coarse grain buckwheat steamed bread

Introduction:

"Recently, I fell in love with eating buckwheat flour. It's sweet with bitter taste. I saw a lot of buckwheat steamed bread in the menu and decided to try it myself. For the first time, the proportion of yeast and flour was about this. It was not very accurate. I added oats and a small amount of Nestle milk powder myself. The process was very simple. It was a long time to wait for fermentation. The finished product was still satisfied with the taste I like being solid. "

Production steps:

Step 1: wheat flour, buckwheat flour, brown sugar flour, milk powder, oatmeal, yeast mixed together, buckwheat flour is more than wheat flour

Step 2: use chopsticks to stir into flocculent, and then you can knead into dough. In this step, instead of taking photos, you use the photos of making white steamed bread this morning. In fact, knead into this three light appearance

Step 3: cover with a damp cloth and ferment in a warm place for about 3 hours. That's about it

Step 4: knead the fermented dough for a while, then divide it into small groups, knead it into the shape you like, and then steam it

Step 5: because the conditions are limited, so we use an electric rice cooker to steam, boiling water for about 15 minutes, you can press the steamed bread with your hand, if it pops up immediately, it will be cooked

Step 6: final product

Step 7: if you ferment for a long time, it will be softer, but I still like the rough taste. I'm satisfied with it the first time

Step 8: add a cup of black tea

Materials required:

Wheat flour: 100g

Buckwheat flour: 150g

Yeast: 5g

Milk powder: 20g

Brown sugar powder: appropriate amount

Later, I thought that buckwheat was better than brown sugar

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: sweet

Chinese PinYin : Cu Liang Qiao Mai Man Tou