The barley cleavage
By VicentaLakin
Recipe Recommendations
- flour 210g
- buckwheat flour 70g
- yeast 3g
Steps for The barley cleavage
1
Material preparation。
2
Flour and wheat flour are evenly mixed。
3
The dry yeast is added to the warm water, evenly mixed and placed for five minutes。
4
The yeast warm water slowly falls into the flour and is mixed into snowflakes with chopsticks。
5
Scratch the face, cover the film, and ferment the room。
6
Increase in volume to two to three times, indicating success in fermentation。
7
The pasta is pumped on a silica pad and rubbed into smooth ones. Wake up for five minutes。
8
It's the shape of the noodles。
9
Noodles with a lasagna, rollers。
10
Slice a few buns with a knife. When you're done cutting, close the buns to the middle, and it's a good shape。
11
The buns were placed in a steam pan with a steam cage and fermented for 15 minutes。
12
The buns were placed in a steam pan with a steam cage laid, with a second fermentation of 15 minutes, a fire evaporated for 10 minutes, and no rushing out of the pot after the fire, with a five-minute cover to prevent the buns from turning back。
13
Done。
14
Done
15
DoneThe barley cleavage Make Tips
When the steamed buns come out of the pot, wet your fingers with cold water so you won't get burned. The ratio of buckwheat flour to regular flour is 1:3; if there is too little flour, it won't rise. This ratio ensures both the buckwheat color and flavor without compromising the rise; this is my personal experience, for reference.