Whole wheat flour 800g

Proper amount of water

Yeast 5g

The practice of reducing fat and whole wheat steamed bread

I didn't take photos of the process, so here.

Replace it with a finished drawing.

1, take a basin and melt the yeast powder with warm water (not too much water, you can add water slowly if there is not enough behind)

2. Pour the whole wheat flour into a basin and stir the dough until it feels dry. Then cover the basin and wait for the dough to swell. It takes about 3 or 4 hours, so the temperature in my house is relatively high, so I drive faster. Poke it with your finger, there are big bubbles in it, and it's almost there!

3. Knead the noodles again, discharge the air holes, and then start to knead the steamed bread (the size is smaller than the fist, so it is just a meal). After the steamed bread is kneaded, cover it with steamed cloth (or insurance film) and wait for the second time to become bigger, usually ten or twenty minutes!

4. It takes me about 45 minutes to steam up and down the cage (just control it yourself ~