Seasoning: peanut miscellaneous grains rice slurry (300g), dry yeast (6g).

Steps:

1 Dry yeast is melted by adding a little water. You can use cold water in summer and warm water in winter. After stirring evenly, let it stand for 5 minutes.

2. Adding yeast water into the flour;

3. Add the coarse cereal rice slurry in several times and stir with chopsticks while adding it until the flour starts to block;

4 knead the dough evenly by hand, but you don't have to knead it hard at this time, you can basically knead it into a ball;

5 Cover the dough or cover it with a wet cloth for about 15 minutes, and then knead the dough evenly by hand;

6 continue to cover the dough and wake up. This time, it will take a long time. It takes 1 to 2 hours in summer and 2 to 3 hours in winter. When the dough is fermented to twice its original volume, the interior is evenly honeycomb, indicating that it is awake;

At this time, you need to do your best to start kneading dough and knead out the holes and bubbles formed by fermentation. This process takes at least 10 to 15 minutes;

8. Divide the kneaded dough into agents with uniform size, then fold it by hand from outside to inside and knead it in circles, and finally form the shape of steamed bread;

9 Apply a thin layer of oil on the steamer to avoid adhesion;

10 put the steamed bread in, cover it and wake it for 20 minutes, then boil it with high fire and steam it with low fire 15 to 20 minutes. Turn off the fire and stew for 3 minutes before opening the lid. Take out the steamed bread immediately and put it on a bamboo curtain or grill to cool.