How to make hedgehog multigrain steamed buns

Bring some ingredients home after work and cook a good meal. Even if the dishes are not so exquisite, they can still give people a sense of satisfaction. So don’t be lazy if you can cook for yourself. The method of making hedgehog multi-grain steamed buns is very simple and suitable for those "lazy people". It can also promote health to a certain extent.

1. First, add appropriate amount of yeast powder, bean dregs, and pure milk to warm water, and knead the dough as you usually do when making steamed buns. Use after fermentation.

2. The dough will start to ferment after about two hours. After fermentation, the dough will have many small honeycomb holes on the surface. It will be larger than the freshly kneaded dough and will be considered fermented when it is about 1 to 2 times larger.

3. Knead the fermented dough several times, cut it into small pieces, and knead them one by one to make the body of the hedgehog.

4. After the body is completed, find a suitable place to cut out the hedgehog's mouth with scissors.

5. After cutting the mouth, start using scissors to cut out the spines on the hedgehog.

6. Put the prepared hedgehog in the pot, add cold water into the pot, boil over high heat and steam for 15 minutes until cooked, then turn off the heat and simmer for one minute.

7. When it is cooked, you can take it out and put it on a plate.

Do you know how to make hedgehog multi-grain steamed buns? This is also the simplest of all the recipes. Make an authentic hedgehog multi-grain steamed bun and let your family and friends taste it together. The rich aroma and juice soaked in the rice will make you unable to stop.