How do you steam steamed buns with sorghum and soybean flour?

Add a little sorghum, soybean flour, salt, sugar, water, yeast powder to the bowl, stir it, and let the dough rise for a while, then make steamed buns and put them on the pot to steam.

When steaming steamed bread with sorghum and soybean flour, you need to mix it with wheat flour, because sorghum is a steamed steamed bun from coarse grains, and the taste is not very good. When the dough is raised, use warm water to dissolve the yeast. Place the dough in a warm environment and let rise to twice its size.

Step 1: Pour the weighed sorghum flour, bean flour and gluten flour into a large container and stir well. Pour the yeast and sugar into warm water at 35 degrees Celsius, let stand for two minutes and stir well.

Step 2: Pour the yeast sugar into the flour, stir while pouring the water, stir the flour into a flocculent, and knead it into a smooth dough. Cover with plastic wrap and set aside for fermentation.

Step 3: Observe that the dough volume becomes about twice as large, poke a hole in the middle of the dough, and the dough does not shrink at the hole, indicating that the dough has been fermented. Remove the dough, sprinkle some dry flour and start kneading and venting.

Step 5: Pour an appropriate amount of water into the steamer, brush a thin layer of salad oil on the steaming drawer, put the raw embryo into the steaming drawer, cover the pot, and carry out the second proofing.

Step 6: Wait for the volume of the embryo to become significantly larger, rebound immediately after gentle pressing, ** steam for 15 minutes, turn off the heat and simmer for 3 minutes before you can get out of the pot.

Main ingredients: 150 grams of sorghum flour, 3 grams of yeast, 160 grams of water, 10 grams of sugar, 150 grams of plain flour.

1. First, mix water, yeast, sorghum flour, plain flour (also known as medium flour) and sugar.

2. Kneaded into a three-light state, that is, the state of basin light, face light, and hand light.

3. Cover the kneaded dough with plastic wrap, ferment it indoors, ferment it until it is about twice the size of the original dough, poke the hole with your fingers, and do not retract or collapse.

4. The fermented dough is vented, and then the dough is divided into 10 small doses.

5. Then knead each small agent again and arrange it into the shape of a steamed bun embryo.

6. Put the steamed bread embryos kneaded in turn into the steamer, cover the lid, and let rise for 15 minutes.

7. Boil, turn to medium heat for 20 minutes, turn the heat off and simmer for 5 minutes before boiling.

8. Finished product drawing.

Ingredients: 450 grams of flour.

50 grams of sorghum flour.

Water 250 grams.

Salt 3 grams. Sugar (optional) 20 grams.

100 grams of flour (戗面).

Baking powder 4 grams.

The practice of sorghum flour steamed buns.

Place all powders in a mixing drum.

Please click Enter a description.

Mix a few times in the first gear of the machine to mix the powder evenly, add water and knead it into a dough, and stir it into a smooth dough in the third gear, about 5 minutes

Please click Enter a description.

The kneaded dough is rounded and put into the pot for fermentation, if the time is tight, the fermentation step can be omitted, and the kneaded dough can be directly divided and shaped

Please click Enter a description.

The fermented dough is mixed with about 100 grams of flour, pressed and folded repeatedly, so that the flour is evenly kneaded into the dough, and the flour should be added little by little

Please click Enter a description.

The kneaded dough is divided, divided into 100 grams, or directly rolled into slices and rolled up and cut into sections

Please click Enter a description.

Round steamed bun Take a dough and press it repeatedly, no less than 50 times, and knead it round after the surface is smooth.

Please click Enter a description.

The front is very smooth and there is wood.

Please click Enter a description.

The bottom is closed in the middle.

Please click Enter a description.

Prepare warm water in the steamer, put the shaped dough in the pot, and cover the lid for secondary fermentation.

Please click Enter a description.

Ferment until the fingers press gently, the dough will quickly rebound and can be steamed, it is not recommended to ferment too much, the steamed bread will continue to expand during the steaming process, and too much fermentation will affect the taste

Please click Enter a description.

The heat is turned off for 20 minutes, and the heat can be simmered for 3 minutes, and the soft and beautiful steamed buns are ready ( °u° ).

Please click Enter a description.

The sorghum rice is processed into flour, dissolved with a bag of dried yeast, and warmly watered. Mix with dry yeast with warm water. One bag of dried yeast, two bowls of noodles.

You can put some white flour. Then stir well to form a smooth dough and place in a sunny or warm place to allow the flour to rise. After fermentation, knead repeatedly to allow the gas in the dough to escape.

Then the steamed buns begin to be steamed, which can be formed into small balls one by one and steamed in the pot. Steam for about 30 minutes.

Mix the flour and sorghum flour with the fermented old leavened noodles, add a little warm water to melt the edible alkaline noodles and pour them into the basin, and mix all the ingredients into the dough;

Let the dough stand for 15 minutes, then take out the dough, knead the dough into strips and then cut it into a small ball, knead the small dough into a bun-like dough and put it in the steamer;

Wait for the dough to steam in the steamer for 20 minutes before picking it up and removing it from the pan.

It is to grind the sorghum into flour, then put yeast powder, baking soda powder, and then ferment it.

The method of steamed bread is the same, but the flour used is different.

Yes, sorghum flour, bean flour and white flour can be mixed in proportion to make steamed bread, which we call hybrid noodles steamed bread.

Pour the flour, sorghum flour, bean flour and yeast into a bowl.

Please click Enter a description.

Add an appropriate amount of warm water and form a smooth dough.

Please click Enter a description.

Please click Enter a description.

Let it ferment in a warm place for two or three hours.

Please click Enter a description.

Add an appropriate amount of baking soda and knead well.

Please click Enter a description.

Please click Enter a description.

Make the kneaded dough into the shape of a steamed bun.

Please click Enter a description.

Please click Enter a description.

Put the steamed buns on the pot drawer and let them ferment for another 20 minutes.

Please click Enter a description.

Then**steam, steam for twelve minutes after gassing.

Please click Enter a description.

After steaming, it can be eaten out of the pot.

Please click Enter a description.

OK. Steamed out is basically a coarse grain steamed bun, it is still very delicious, and I myself made a lot of small steamed buns at home. It's good to eat, and here's a small steamed bun I made myself.

What is the ratio of sorghum flour, bean flour and white flour?

How to make sorghum noodles, soybean noodles, and steamed steamed buns with buckwheat noodles.

How to make multigrain steamed bread: Ingredients: 120 grams of sorghum flour, soybean flour, buckwheat flour, and whole wheat flour Yeast powder, flaxseed, step 1:

First blanch the corn flour with boiling water, let it dry for a while, step 2: put several kinds of flour together and add yeast, use soaked flaxseed water and form a dough, cover with a damp cloth and let it rise for 30 minutes. Step 3:

Knead the dough into a smooth dough and stack it in half to make a cross steamed bun, or make a hollow small bun. Step 4: Steam in a pot with cold water for 20 minutes, turn off the heat and remove from the pot.

The taste is sweet and nutritionally balanced.

Sorghum flour can be eaten as sorghum steamed buns. The detailed method is as follows: Ingredients:

300 grams of flour, 100 grams of sorghum flour Excipients: 5 grams of dry yeast, 1 cup of milk Seasoning: 1 4 tbsp salt, 1 tbsp sugar Steps:

1.Melt the yeast and sugar in warm milk and let stand for about 5-8 minutes; Mix flour with 1 pinch of salt in a small bowl and set aside. 2.

Dough 1: Mix 200g of flour and 100g of sorghum flour into the basin, slowly pour the milk with yeast and sugar, stir it into snowflake flakes with chopsticks while pouring, and then knead it into a dough, cover the basin with plastic wrap, ferment to about twice the size, poke it with your fingers without retracting or collapsing, and the middle of the dough can be honeycomb. 3.

Dough 2: Put 100g of flour into the basin, slowly pour the milk with yeast and sugar, stir it into a snowflake shape with chopsticks while pouring, then knead the dough and cover it with plastic wrap, ferment until it is about twice as large, poke it with your fingers without retracting or collapsing, and the middle of the dough is honeycomb-shaped 4Exhaust dough 1 and dough 2 and knead tightly, let rise for about 15 minutes and set aside; Sprinkle flour on the counter, roll dough 1 into a long round dough sheet with a dough bowl, and roll dough 2 into a long round dough sheet as a standard.

5.Superimpose two pieces of round dough, roll them into a cylindrical shape, cut them into evenly sized steamed bread embryos with a knife, put the steamed bread embryos on the corn husks and put them in the steamer, cover them and let them rise again for about 15 minutes; Steaming with cold water, about 20 minutes, then turn off the heat and steam for 1-2 minutes, slowly uncovered.

No, it won't be too delicious, and you have to add flour to it to make steamed buns.

High-gluten flour can be used to make steamed buns.

High-gluten flour can be used to make steamed bread, but once this flour is not made correctly, the finished product will be more unpalatable, so high-gluten flour is generally used to make noodles and dumplings, while steamed bread, buns, and cakes are all-purpose flour.

Therefore, it is best to use all-purpose flour for steamed steamed buns, and flour is generally divided into high-gluten flour, all-purpose flour, and low-gluten flour.

And so on, the reason for this distribution is that the protein content is not the same between them, and the higher the protein content, the closer it will be to high-gluten flour.

Gluten flour making skills

1. The gluten content of high-gluten flour is relatively large, and the dough needs to be fermented better. Start by adding a little hot water to the flour and a little more yeast powder.

Let the dough rest for about 10 minutes, then knead it into a smooth and delicate dough to rise.

2. If the indoor temperature is not enough, you can put the dough in the steamer, add an appropriate amount of hot water to the bottom of the pot, and cover the pot to make the dough ferment faster.

High-gluten flour can be used to make steamed buns.

High-gluten flour can be used to make steamed bread, but once this flour is not made correctly, the finished product will be more unpalatable, so high-gluten flour is generally used to make noodles and dumplings, while steamed buns, buns, and cakes are all-purpose flour.

Therefore, it is best to use all-purpose flour for steamed steamed buns, flour is generally divided into high-gluten flour, all-purpose flour, low-gluten flour, etc., the reason for this distribution is because the protein content contained between them is not the same, the higher the protein content, the closer it will be to high-gluten flour.

Gluten flour making skills

1. The gluten content of high-gluten flour is relatively large, and the dough needs to be fermented better. Add a little hot water and a little more yeast powder to the flour to let the dough rise for about 10 minutes, and then knead it into a smooth and delicate dough to ferment.

2. If the indoor temperature is not enough, you can put the dough in the steamer, add an appropriate amount of hot water to the bottom of the pot, and cover the lid to make the dough ferment faster.

You can make steamed bread, in fact, ordinary all-purpose flour can be made, and high-gluten flour is better to make steamed bread but it is a little expensive.