How to make steamed stuffed buns with whole wheat taro and meat? Take a bite of wheat and the child will call for it. I can't help feeling the unbearable heat. But this weather is quite suitable for waking up. Therefore, some pasta will be cooked every few days in the near future, and a week's steamed breakfast is already available. Share with you the practice of a fluffy steamed stuffed bun with whole wheat bread, taro and mashed meat. I made this toast bread before, but I didn't expect steamed bread to taste good. The skin is soft whole wheat skin, full of wheat flavor. The invagination is homemade taro paste, with zero addition, smooth and fragrant, and with chicken breast meat floss, the materials are super sufficient and the taste is very colorful.

Whole wheat bread, wheat bran contains a lot of vitamins, minerals and dietary fiber, which has high nutritional value and is suitable for daily consumption or during weight loss. Today, this method, with sugar and zero oil, has no pressure when eating ~ it is not difficult. Generally, it is steamed more at a time, heated at breakfast, and served with milk and eggs, which is a particularly rich and varied breakfast. Don't say anything, just for your favorite friend ~

Food: Rolling part: whole wheat flour 300g, common flour 200g, baking powder 5g; Stuffing: 500g sweet potato, 50g purple potato/kloc-0, appropriate amount of milk, and appropriate amount of surface decoration of chicken breast meat floss; Design: A small amount of instant oats.

Step 1: put baking powder into a cup, then add about 270mL of warm water, the water temperature should not exceed 40 degrees, and stir.

Step 2, put whole wheat flour and wheat flour into a bowl and mix.

Step 3: Pour the yeast water into the wheat flour and knead it into a smooth dough, as shown in the figure. Then cover the fresh-keeping bag tightly and let it ferment for 30 to 40 minutes. The temperature is high in summer, wake up.

Step four, prepare taro paste when mixing noodles. Peel sweet potatoes and purple potatoes, slice them, put them in a pot or an electric steamer, and steam them until they can be easily pierced with chopsticks.

Step 5: Put the steamed sweet potato and purple potato into the pot and grind them into mud. You can pour some milk into the taro paste while pressing it, so that the taro paste will not be too dry.

The sixth step is the appearance of taro paste. At this time, the dough is also mellow. The dough with better mellowness is twice as big as the original one, and there are many small round holes in it, as shown in the figure. Sprinkle some powder on the chopping board, take the dough out of the basin, put it on the chopping board and knead it until the surface is smooth. After kneading the dough, knead it into strips and cut it into small dough of about 70g each, as shown in the figure.

Take a small dough, roll it into a circle, and add taro paste and chicken breast floss, as shown in the figure. Wrap it like a sugar triangle and pinch it tightly, as shown in the figure. Then turn it over and wrap a taro floss bag. Put the wrapped taro floss in a steamer covered with tin foil, then brush some water on the surface and sprinkle some oatmeal, as shown in figure ~ and put it in a pot or electric steamer for another 20 minutes.

Steaming gradually, just uncover the pot with cold water. After the water boils, turn to medium heat and steam for 20 minutes. After steaming, stew for 5 minutes and uncover the lid. Let's start after steaming ~ it's more convenient to wrap it directly in a circle with many people. Is the oatmeal on the surface used for decoration or not?