Small steamed bread with miscellaneous grains is more nutritious than ordinary steamed bread, rich in vitamin B, minerals and dietary fiber, which can clean the stomach and detoxify. Moisturize skin, protect cardiovascular system, promote digestion, strengthen bones, feel full when using miscellaneous grains, which is very good for controlling appetite. Prepare materials such as wheat flour, corn flour and yam flour, with even salt temperature, add a small amount of warm water for many times, stir and knead into smooth dough, cover with plastic wrap and ferment for two hours. Knead evenly and exhaust to the original size, knead into long strips and cut into dough with uniform size, and then knead the dough into a circle for later use.

Cover the kneaded dough with plastic wrap and relax for ten minutes, then put it in a steamer for secondary fermentation. Be sure to exhaust the air so that the kneaded dough will not shrink after steaming. After 20 minutes, if the secondary fermentation is finished, steam it with high fire for 25 minutes, then open the lid until the fire is turned off and stopped for 5 minutes. This can prevent the steamed bread from retracting on the cold shelf, completely cool it, and put it in a fresh-keeping bag for freezing. When eating, put it in a pot and steam it 15 minutes. It tastes the same as just steamed.

When the miscellaneous grains steamed bread is fermented, warm water must be prepared for fermentation, so as to activate the yeast. If hot water is used, yeast can be easily killed, so it is difficult to ferment. When fermenting, it is best to put it in a warm place for fermentation. If it is summer, it will take about an hour. If it is winter, it will take about an hour to two hours. Moreover, it will be honeycomb-shaped after fermentation and will not rebound when pressed with your fingers. Cereal steamed bread can supplement the body after use. Nutritive miscellaneous grains steamed bread is rich in minerals and vitamin dietary fiber, which can promote intestinal peristalsis and improve intestinal burden. Therefore, when making miscellaneous grains steamed bread, it is best to ventilate, ferment and steam.