Materials:

300g of medium gluten flour, 30g of quinoa, 35g of water 10, 3g of milk powder10g, 3g of dry yeast and 30g of fine sugar.

Steps:

1, soak quinoa for at least 5 hours in advance. Then mix all the materials, cover the refrigerator with a damp cloth and let it stand 15 minutes (to help replenish water).

2. Knead until the dough is smooth, or use a dough press or chef's machine.

3, divided into 6 parts, round, shaped.

4, 35 degrees Celsius fermentation for 25 minutes, fingers gently poke the dough slowly rebound, gently pick it up is good. Warm the water pot, boil it and steam 15 minutes. Turn off the fire for 3-5 minutes.