Whole wheat buns

Eating coarse grains is wholesome, and this practice is quick and convenient. Low-oil and low-fat is my purpose, and staple food is no exception. When I was young, it was always troublesome to watch my mother make buns. I thought I would buy it in the future, but now my thoughts are completely reversed. Because the practices and hygiene outside make people feel uneasy.

Eating coarse grains is wholesome, and this practice is quick and convenient. Low-oil and low-fat is my purpose, and staple food is no exception. When I was young, it was always troublesome to watch my mother make buns. I thought I would buy it in the future, but now my thoughts are completely reversed. Because the practices and hygiene outside make people feel uneasy.

Material

Whole wheat noodles Five scoops
Milk tea powder 5g
Plain flour Five scoops
Baking powder 2g
yeast 1g
Warm water

Mix all the powder, gradually pour in warm water, and mix well with chopsticks.

Knead the dough (you can pour the steamer into the water and boil)

Rush into a round dough that is not too thin, roll up from one side, and cut into uniform bun blanks with a knife. (If you have bean paste, make some whole wheat bean paste bags by the way)

Turn off the steamer and put it in the steamer for 20 minutes.

Steamed for 13 to 15 minutes on fire, and the time is boring for 3 minutes.

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