1 handful of sesame seeds and 3 kinds of noodles to make sweet and fluffy black sesame multigrain steamed bread, which is nutritious and calcium-replenishing

Today I will share with you the use of cornmeal, buckwheat noodles and flour to make a steamed bun, in order to make the nutrition more balanced, with milk and noodles, but also added black sesame, black sesame I believe we all know, its calcium content is very high, not only high calcium, but also other "three highs", high iron, high protein and high linoleic acid, these nutrients are very important for the baby's growth and brain developmentSo if you have time, you can make more black sesame steamed buns for the baby at home;

Pay attention to 2 points in the production process, the taste of the black sesame multigrain steamed bread will not be bad, the first point is that the coarse grain should be scalded with boiling water, although the proportion of coarse grain is not high, only a quarter, but the coarse grain is scalded with freshly boiled boiling water in advance, and the taste will not be as rough as before after scalding;

The second point to note is that black sesame seeds should be cooked black sesame seeds, fried black sesame seeds are more fragrant, and fried black sesame seeds also need to be crushed, so that nutrition is easier to be absorbed, pay attention to these 2 points, the steamed bread you make is not only sweet and soft but also has high nutritional value, you can try it if you like it!

[Ingredients] 300g flour, 50g cornmeal, 50g buckwheat noodles, 30g cooked black sesame seeds, 5g yeast, 15g sugar, 100ml boiling water, 180ml warm milk;

【How to make】

1. Put the prepared cooked black sesame seeds in the food processor and grind it into powder, or mash it with a stone mortar, the black sesame seeds do not need to be crushed too much, as long as they are slightly broken so that the fragrance and nutrition can be better released, it is a little grainy, and I feel that the steamed buns made will be more beautiful;

2. Pour the prepared 50g cornmeal and buckwheat flour into a bowl, and blanch the noodles with 100ml of boiling water, the water is preferably freshly boiled hot water, so that the rough taste of coarse grains can be reduced after scalding;

3. After the scalding is completed, add the prepared 300g flour and 30g of beaten black sesame seeds, stir well;

4. Add 5g of yeast and 15g of sugar to the prepared 180ml of warm milk, stir until the yeast and white sugar dissolve, the white sugar here is just to promote yeast fermentation, if you want black sesame steamed bread to taste richer, you can add about 50g of white sugar to the flour, so that it will taste sweet;

5. Use the melted milk yeast water to mix the dough, stir while pouring, stir until the dough is flocculent, and knead it into a smooth dough.

6. After the dough is kneaded, put it aside to rise to twice the size, poke a hole in the middle of the dough with your fingers, and it means that the fermentation is done if it does not retract or collapse;

7. Take out the awakened dough and knead it again to vent it, knead it for a while, and knead it until it is the size before proofing;

8. Roll the exhausted dough into long strips, divide it into evenly sized dough pieces, knead the dough round, or make it into your favorite shape;

9. Put the steamed buns in the shape of the steamed bun on the steaming drawer for 2 times and let them rise for half an hour, and when the volume becomes significantly larger, you can steam it in the pot if you pick it up.

10. Steam in a pot on cold water, steam for 15 minutes, turn off the heat and simmer for 5 minutes, and then take out of the pot.

Summary of black sesame multigrain steamed bread:

1. Cornmeal can also be replaced with bean flour, black whole wheat flour, etc.;

2. The version I made is not sweet, and if you like sweetness, you can add some sugar appropriately;