Prepare oats. Crush the oats through the flour beater. After the oats are crushed, screen the oats through the screen and take out the larger lumps;
Fermented powder, simply scald it with hot water, and then put it in a basin, waiting for flour;
Prepare milk powder. The sweetness of milk powder can improve the taste of steamed bread. At the same time, milk powder plays an important role in the full expansion of flour during fermentation, and can also effectively prevent flour from souring;
First of all, put the selected oats into the fermented powder washed with hot water, and through full mixing, the oats can be evenly distributed with the fermented powder;
Second, put the mixed yeast powder into the milk powder. When the milk powder is put in, the hot water temperature cannot exceed 40 degrees. Only in this way, the yeast will remain active and the milk powder will not be distorted;
Third, put in the flour. After putting in the flour, fully dissolve the flour and water. In this way, fully turn the flour back and forth to make the flour not thick or thin. Find something to cover the basin. Why do you want to find something to cover it? Only in a very small area can the yeast fully ferment.
Fourth, put the mixed surface at the temperature? Put it in the environment for one and a half hours, then take out the noodles and make them into steamed buns on the chopping board. After making steamed buns, only the bell can be placed. Why only the bell can be placed? Because if the time is short, the steamed buns are not fully distributed. If the time is long, the steamed buns will lie down and become sour easily, which is not beautiful and delicious.
Fifth, wait until the water boils, put the steamed buns on the steamer for steaming. When steaming steamed buns here, try to use the ground pan. The ground pan has enough steam, and the boiler has good air tightness. The steamed buns can be steamed with a bell. If the gas can't escape, then you can take out the steamed buns and eat them to help you eat satisfactory oatmeal steamed buns.