Milk-flavored whole wheat steamed bun

Mix whole wheat flour with milk until well combined, then put it in the refrigerator for 12 to 24 hours. This allows the whole wheat flour to fully absorb the moisture, making it easier to knead the dough and resulting in a softer texture when eaten.

Take out the soaked whole wheat dough and let it sit at room temperature for 10 minutes, then add flour and yeast powder to knead the dough.

Let the kneaded dough rise until it doubles in size, which takes about an hour, just refer to its actual condition.

Knead the fermented dough again to release the air, and as long as there are no large air pockets inside when you cut it open, it is fine.

Then divide it into evenly sized portions; I divided it into nine.

Each small piece of dough should be kneaded a bit, and then rolled into a ball.

Let the kneaded dough rest for about 15 minutes for the second rise.

Steam for 15 minutes, then turn off the heat and let it sit covered for 3 minutes before opening the lid.

Simple and convenient, both nutritious and soft.