Preparation materials: rye 160g, high-gluten flour 270g, milk powder 20g, sweet rice wine 160g, dried fruit 60g and salt 5g.

Production steps:

1, rye with sweet rice wine, milk powder, high-gluten flour and salt.

2. Add a few pieces of dried ginger, chop and mix together. If not, the comparison step can be ignored.

3. Knead into rye dough, cover the kneaded dough with plastic wrap and ferment. After about 2-3.5 hours, the dough will double in size.

4. The fermented dough needs to be taken out and vented. ?

5. Internal organization of fermented dough.

6. Take the dough out of the basin and exhaust it. At the same time, knead the dried fruit into dough, and make the kneaded dough after 20 minutes of awakening.

7. When you wake up, you have already divided the dough. When you wake up, you can knead each small dough into steamed bread blanks.

8. You can make the dough into the shape you like. The simplest thing is to knead it into a ball, so I knead it into a small ball with the simplest thing.

9. The kneaded dough is the steamed bread blank. Put it in a steamer and let it wake up naturally for 20 minutes.

10. You can take it to a boiling pot for steaming after waking up. The steaming time is 6-8 minutes, which is the time when the water is boiled and put on.

1 1, steamed out of the pot and put on a plate, and you can enjoy the delicious food.