Buckwheat is a food crop. Buckwheat rice is not as widely eaten as buckwheat noodles, so more people choose to make food with buckwheat noodles. Buckwheat steamed buns are one of them, but some people always say that the steamed buns I make with buckwheat noodles are too hard to bite, and the texture is particularly bad. How to make buckwheat steamed buns

Ingredients: 200 grams of buckwheat noodles, 200 grams of high-gluten flour, 4 grams of yeast, 8 grams of sugar, 210 grams of warm water

Step 1: Mix equal amounts of Put the buckwheat noodles and high-gluten flour into a basin and stir evenly with chopsticks. Then pour the yeast and white sugar into warm water at 35 degrees Celsius. Let it sit for two minutes and stir evenly. Then pour the yeast, white sugar, and water into the flour one by one. Stir while pouring water. After stirring into fluff, start kneading into a smooth dough. Cover with plastic wrap and wait for it to rise.

Step 2: After about an hour, observe that the volume of the dough has obviously increased. There are some air holes on the surface of the dough. Use your fingers to poke a hole in the dough. If the surface of the hole does not shrink back, it means that the dough has fermented in place.

Step 3: Sprinkle some dry flour on the board, take out the fermented dough and start kneading it to release all the gas generated during fermentation. Then arrange the dough into a long strip, cut out evenly sized pieces, and then arrange the pieces into an oval shape.

Step 4: Add an appropriate amount of water to the steamer, brush the steamer with oil, place the steamed bun embryo on the steamer, cover the pot, and perform secondary proofing.

Step 5: After about half an hour, the steamed bun embryo will become larger in size and lighter to the touch. It will spring back immediately after being pressed lightly with your fingers. Steam it in a pot with cold water for about fifteen minutes, then turn off the heat and simmer for three minutes. It can be taken out. Tips for making buckwheat steamed buns:

The buckwheat steamed buns I made above have a one-to-one ratio of buckwheat flour and white flour. The dough with this ratio can rise well but has a rough texture. If you are not used to the rough texture of buckwheat noodles, you can reduce the amount of buckwheat noodles. The smaller the proportion of buckwheat noodles, the more delicate the texture will be. On the contrary, the texture will be rougher. The buckwheat noodles in the dough can only account for 50% at most, and any more will affect the fermentation.

The pores inside the dough after mixing buckwheat noodles and white flour are very small after fermentation, and will not be filled with abundant pores like white flour dough after fermentation. Therefore, the dough of buckwheat noodles can be easily deflated. Simply knead it for two to three minutes and all the gas can be kneaded out.

The secondary fermentation will directly affect the softness of the buckwheat steamed buns, so you must wait until the raw embryo is fermented before steaming it, otherwise the taste will be hard.