Millet making steamed bread method

Ingredients: 200 grams of millet, 3 grams of yeast, 350 grams of pure milk, 400 grams of plain flour, etc.

How to do it

Step 1: Pour 200 grams of millet into a pot and soak it overnight, take it out the next day and strain out the water, put it directly into a cooking machine and add 350 grams of pure milk to it, and beat them together to make a fine rice paste.

Step 2: Pour the beaten rice paste into a larger bowl, add 3 grams of yeast, then add 400 grams of all-purpose flour, mixing them well, stirring to form a floury dough and then kneading into a smooth dough, kneading into a medium-soft dough can be, covered with a lid will be the dough to ferment until it doubles in size.

Step 2: Sprinkle the dry flour on the board, take out the dough and knead it on the board for a while to get rid of the air inside, then roll it into a long strip and organize it by hand into one even-sized dosage, and then knead all the dosage and organize it into a round shape, and then organize it into steamed buns by hand.

Step 3: Pour water into the pot, lay a layer of dampened cage cloth on the cage drawer, arrange the good millet steamed buns in the pot, and leave a certain distance between the buns to prevent them from expanding and becoming bigger after steaming, then cover with a lid for the second waking up for 10 minutes.

The fourth step: 10 minutes after the opening of the fire, open the fire steamed for 20 minutes, 20 minutes after the fire stewed for about 3 minutes, 3 minutes after the opening of the lid to take out to cool can eat, out of the pot can be gently pressed with your hand to quickly rebound on the instructions have been cooked, nutritious and tasty millet steamed buns on the done