Today I'm going to make two kinds of coarse grain steamed bread, one is corn flour and the other is buckwheat flour. Because I prefer to eat corn flour, and my parents like to eat buckwheat noodles, so I make two kinds. Put buckwheat flour and flour into a flour mixing basin, corn flour and flour into another basin, add a spoonful of white sugar and 3g yeast powder to each basin, add clear water, pour water with chopsticks, and stir into a flocculent state. The buckwheat noodle basin is also stirred into a flocculent shape in the same way. Knead buckwheat flour repeatedly until the flour in the basin is clean, knead it into smooth dough, and then knead it evenly in the corn flour basin repeatedly. Wrap each dough with plastic wrap, or cover it with a wet cloth to wake it up. The optimum temperature of fermented dough is 38 degrees.

When the dough is fermented to twice the size, peel off the buckwheat dough by hand, and there are beehives inside the dough, indicating that the dough is fermented. Gluten in corn flour is less than that in buckwheat flour. Fermented dough is not like buckwheat dough, but it also has some smaller beehives. Put the corn dough on a clean panel, sprinkle some dry flour and knead it repeatedly, then knead it into smooth strips and divide it into flour of uniform size. Knead the separated dough one by one and cover it with a clean cloth. Then use the same method to make buckwheat dough into dough and knead it round, put it together and cover it with corn dough 15 minutes for the second time.

3 Prepare the steamer, put more water, put the steamer on it, spread the cloth for the steamer on it, and put the prepared buckwheat dough and corn dough in the steamer, leaving a certain gap between each dough, because the dough will get bigger when it encounters hot air during steaming, so be sure to leave enough space for the dough. Cover the lid and bring to the boil, then continue steaming for 15 minutes. Turn off the fire when it's time, don't open the lid in a hurry, and let the steamed bread stew in the pot for 3-5 minutes. If the lid is opened immediately, the steamed bread will sometimes shrink easily when it meets the coolness outside, which will cause the surface of the steamed bread to collapse and affect the image of the whole steamed bread. After a while, take out the steamed bread and put it on the plate, and the double-flavored coarse grain steamed bread will be ready.

Remarks: The steamed bread made of corn flour without gluten will not be gluten. If you want to eat gluten, put more flour and less corn flour. What I made today is original. If you like sweets, you can add more sugar. If you put less sugar, you can't eat sweets. Corn flour doesn't absorb water like other flours, so add it slowly when adding water. Don't add water when the flour feels just right, to prevent the dough from being too soft, so the steamed bread will collapse easily. Do it slowly according to the method I shared. If the steamed bread is not beautiful for the first time, it doesn't matter how many times it is cooked. Practice makes perfect. I expect you to make beautiful steamed bread.