The specific formula is as follows: materials: low-gluten flour 2 10g, whole wheat flour 90g, corn oil 5g, sugar 10g, water 150g and dry yeast 3g.
Practice: 1. First, soak 90g of whole wheat flour in150g of water, stir it evenly, put it in the refrigerator, and take it out for use at least 8h. 2. Stir the soaked whole wheat evenly, and then add dry yeast, sugar and oil. After stirring well, add flour, stir well and knead into smooth dough. The dough has moderate hardness. The kneaded dough is proofed for about 5 minutes, and then it can be reshaped. 3. Roll the dough into a rectangle, then fold it in half and then roll it into a rectangle. Repeat the above actions for about 3 times. 4. Finally, knead the dough into long strips, divide them into five small portions, and then knead them into round steamed buns. 5. Put the kneaded steamed bread in a steamer and wake it for about 20 minutes, and be sure to be in a warm and humid place. The temperature of each house is different, so time is just a reference. In the end, it depends on the size of the steamed bread after waking up, which is obviously larger, at least 1.5 times the original. 6. Put cold water on the pot, steam it after boiling 15 minutes. Turn off the fire and simmer for about 3 minutes.
Tip: 1. Whole wheat flour must be soaked in advance and then put in the refrigerator for refrigeration. If you use it in the morning, you can soak it at night; If you use it at night, you can do it in the morning. 2. It is softer to add low-gluten flour to whole wheat flour. If you want to eat some chewy whole wheat steamed bread, replace the low-gluten flour with the medium-gluten flour. 3. It is best to add sugar. There is a big difference between whole wheat steamed bread with sugar and without sugar. Sugar is softer and whiter.