Multigrain Soy Milk Rye Steamed Bun

Prepare all the ingredients.

Add yeast powder to the remaining mixed grain soy milk and stir evenly.

Pour the flour, whole black wheat flour, and soy milk yeast water into the bread machine, and mix evenly with chopsticks.

Start the dough-making program and knead into a smooth dough.

After kneading the dough, cover it with plastic wrap and a lid, and use the fermentation function to let the dough rise until it doubles in size.

The well-risen dough has increased noticeably in volume. Dip your finger in flour and poke a hole in the center; it does not collapse or shrink back.

Take out the prepared dough and knead it vigorously to release the air inside, kneading it until it returns to its size before rising.

Then divide the dough into two portions, roll one into a long strip, and cover the other with plastic wrap to keep it moist.

Then cut into dough pieces of uniform size with a knife, size can be cut as desired.

After cutting everything, place it on the steaming tray, do not turn on the heat, and let it proof again for about 30 minutes.

Let it rise until it is 1.5 to 2 times its original volume. Press it gently with your fingers; it should not bounce back noticeably. Or, pick up a raw dough piece in your hand and it should feel light and airy, then it’s okay.

Start steaming with cold water over high heat. Once it begins to produce steam, reduce to medium heat and continue steaming for 15 minutes. Turn off the heat, let it sit covered for 3 minutes, then uncover.

The steamed buns are rich in wheat aroma.

Take a bite, soft, sweet, and chewy.