The so-called miscellaneous grains steamed bread is to add one or more miscellaneous grains in the process of making steamed bread. The main miscellaneous grains are corn, black rice, sorghum, millet, millet, buckwheat, oats, barley and beans. Although the taste is slightly worse than that of steamed bread made of wheat flour, it has higher nutritional value. This kind of miscellaneous grains steamed bread is made by adding soybean flour, corn flour and oat flour on the basis of whole wheat flour. The taste is slightly rough, but chewy.

Ingredients: whole wheat flour and corn flour.

Grinding the required coarse cereals into powder with a cooking machine;

Pour all the raw materials except water into a basin and stir evenly;

Slowly adding water, and stirring the powder into granules;

Then knead it into dough and wake it for 20 minutes;

Sprinkle some dry noodles on the panel and knead the dough on the dough for a while until it feels tough;

Cut into 6 doses;

Knead into 6 steamed buns;

Heat the steamer with low fire, turn off the fire when the temperature is 30-40 degrees, brush the drawer with oil, and put the steamed bread in the pot to wake up for 40 minutes;

Bring the pot to a boil, turn to medium heat and steam for 20 minutes, then turn off the heat and stew for 3 minutes, and then take out the pot.