1. Mix whole wheat flour with standard flour.

2. Melt the yeast powder with a little warm water and pour it into the flour.

3. Pour the remaining warm water into the flour and stir it into cotton wool with chopsticks.

4. Knead the dough by hand until the dough surface is smooth.

5. Put the dough in a container, cover it with a lid, or cover the surface with a damp drawer cloth, and put it in a warm place to ferment to twice its size. The length of time varies with the ambient temperature. Coarse cereals are difficult to ferment, so the time can be extended appropriately.

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6. After the fermentation, put the dough on the chopping board and knead it repeatedly for a while.

7. Make the kneaded dough into a cylinder.

8. Cut into agents of the same size and knead them by hand to form round steamed bread.

9. Dip some flour in the bottom of the steamed bread blank and put it on the curtain, leaving a distance between them.

10. Cover the surface of the blank with wet drawer cloth, and continue fermentation to make the blank expand again.

1 1, ferment for about 30 minutes, and gently press the surface to feel elastic.

12, cover the steamer with wet cloth, and put the steamed bread in, leaving a distance.

13. Put the lid on. If the lid is not tight, it is best to wrap the edge of the lid with cloth to prevent steam leakage.

14. After the boiler water is boiled, turn to medium heat and steam for 20 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.

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Remarks:

1. Miscellaneous grains steamed bread tastes rough and is not as delicate as white flour steamed bread. The higher the proportion of coarse grains, the rougher the taste and the worse the softness. The proportion can be adjusted according to personal taste.

2. The time of steaming steamed bread depends on the size of steamed bread. This time, I made smaller steamed buns, and the raw steamed buns were about 60 grams each, so the time was shorter. If it is a large package, the steaming time should be extended by 5-8 minutes.

3. If the steamed bread is made too much, it can be put in a fresh-keeping bag, steamed and cooled, and then frozen in the refrigerator. When eating, take it out directly and put it in a steamer to heat it thoroughly.