-
1
Leftover porridge. -
2
Put in yeast and stir evenly. -
3
Put in whole wheat flour. -
4
Knead into dough. -
5
Place in a warm place to ferment. -
6
Take out the dough that has risen and knead it until it is smooth and exhausted. -
7
Divide into small doses. -
8
Knead into steamed buns. -
9
Put it in a steamer for secondary fermentation. -
10
The steamed buns are ready. -
11
Bring to a boil over high heat, steam over medium heat for 25 minutes, and simmer for 5 minutes. -
12
Finished product.