Whole wheat steamed bread

Whole wheat steamed bread

Introduction:

"The first part said that my mother loves coarse grains, so this part continues to make her favorite whole wheat food. Thanksgiving season shows filial piety food, of course, to be different, to be exquisite, to be more attentive, so the whole wheat steamed bread specially changed the shape, made into a whole wheat bowl, soft bowl full of fried meat and vegetables, meat coriander fragrance and flexible whole wheat taste delicious, a small bowl full of nutrition, delicious and healthy. What makes me very happy is that this meal makes my daughter who doesn't like coarse grains fall in love with whole wheat. It's killing two birds with one stone. I'm filial and caring. "

Production steps:

Step 1: mix material a evenly and knead it into a smooth dough.

Step 2: cover with plastic wrap and ferment in a warm place until twice the size.

Step 3: add B to the dough and knead repeatedly until there are no pores after the dough is cut

Step 4: divide the dough into 10 pieces of 30 gram and 10 pieces of 15 gram dough, knead them round, one big and one small as a group.

Step 5: take a large dough and press it into a round cake by hand. Knead the small dough again.

Step 6: dip a layer of edible oil on the small dough and put it into the round cake. Wrap the small dough with the round cake and knead it repeatedly at the tiger's mouth until it looks as shown in the figure.

Step 7: after doing everything in turn, buckle it on the steamer with thin oil and put it into the steamer to wake up for 15 minutes. Boil water over high heat, steam over medium heat for 15 minutes, then turn off the heat and simmer for 3 minutes before uncovering the lid.

Step 8: after a little cold, you can easily take out the small dough. The whole wheat bowl is ready, and the small dough is directly eaten as steamed bread.

Step 9: prepare the side dishes, dice the tenderloin, add salt, soy sauce, cooking oil, five spice powder and oyster sauce, mix well and marinate for a while, dice garlic moss, red pepper, chive and sweet corn kernels in boiling water.

Step 10: put oil in the pot, stir fry the diced meat first, then put a little oil in the pot, add garlic moss, add a little salt and soy sauce, stir fry well, add red pepper and corn kernels, stir well, then pour in the diced meat and shallot kernels, mix well and serve with the whole wheat bowl.

Materials required:

Flour: 200g

Suicheng whole wheat flour: 60g

Water: 154g

Instant dry yeast: 3 G

Common flour for kneading: 40g

Tenderloin: moderate

Garlic moss: right amount

Red pepper: right amount

Sweet corn kernels: right amount

Salt: right amount

Five spice powder: appropriate amount

Oyster sauce: right amount

Edible oil: right amount

Soy sauce: moderate

Chives: right amount

Notes: 1. The fermented dough should be fully kneaded and completely vented, so that the surface of the finished product is smoother. 2. The usage ratio of whole wheat flour can be adjusted, but if too much is added, the taste of steamed bread will be coarse. 3. Don't open the lid of steamed bread immediately, otherwise the surface of steamed bread will collapse. 4. The side dishes should be prepared according to your own preference. It's better to leave a little soup in the side dishes, which will be more fragrant if you eat them together in a small bowl.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original