Buckwheat steamed buns
In the past, pumpkin was the main source of steamed buns at home, but recently I became fascinated with buckwheat steamed buns and especially liked the special aroma of buckwheat. As long as you put in a tablespoon or two, not only the color, but also the aroma will be added.
Recipe Recommendations
- flour two bowls
- dry yeast a teaspoon
- water half a bowl
- white sugar 2 tablespoons
- buckwheat flour 2 tablespoons
Steps for Buckwheat steamed buns
1
Melt the white sugar with warm water for later use. After cooling until it is not too hot, pour the yeast into the sugar water to melt.
2
Mix flour and buckwheat flour with a little salt.
3
Pour in yeast water, stir well with chopsticks, and knead into a smooth dough.
4
Cover the kneaded dough with something, let stand and ferment for about an hour until it reaches 1.5-2 times the size. Stick a little flour with your fingers and rub a small hole in the dough. The dough does not rebound and does not retract means that the fermentation is in place.
5
After exhausting the dough and kneading it into a stick shape.
6
Cut it into small pieces, cover it with something, and wake for about 15-20 minutes.
7
Spread corn leaves or wet gauze on the steaming rack, place the steamed buns on, add cold water into the pan, and steam for about 15 minutes over medium heat.
8
Made steamed buns.Buckwheat steamed buns Make Tips
1) Because the buckwheat flour has no gluten, it is not suitable to put too much. 2) Fermentation is slow in winter, so warm water can be injected into the pot to promote fermentation. 3) During secondary fermentation, it feels light and can be put into the pot. 4) When cutting steamed buns, you should use the knife quickly. If the cut steamed buns are broken, gather them towards the middle with your hands, and the steamed buns will look better. 5) Do not open the lid immediately after turning off the heat, otherwise it will easily retract. It is best to simmer for 3 minutes before opening the lid.