300 grams flour

200 grams of miscellaneous grains powder

250g water

3 grams of yeast powder

The practice of whole wheat steamed bread

Mix flour and miscellaneous grains evenly.

Fully dissolve yeast in warm water of about 30 degrees.

Slowly pour the yeast water into the flour and stir with chopsticks.

After the water poured, the flour in the basin became flocculent, and there was basically no dried noodles.

Knead the dough into "three lights" by hand. The longer the dough is kneaded, the greater the strength, the better.

Ferment in a warm place for about an hour to double its volume.

Take out the dough, knead thoroughly, and exhaust until no bubbles are visible after cutting.

Divided into 10 dosage with similar size.

Arrange in a circle, wake up about 10 minutes, put the pot in cold water, turn the pot to low heat for 20 minutes, wait for 3 minutes after turning off the fire, and then uncover the lid.