Buckwheat flour should be mixed with flour, fermented with yeast powder, fermented until it doubles in size, and steamed in a pot. It is necessary to master the ratio of buckwheat flour and flour, and pay attention to the fermentation time. The steamed buns should be simmered for about three minutes after turning off the heat. Prepare buckwheat flour and flour.

Prepare a clean basin, take some buckwheat flour, take some all-purpose flour, and put them together. When making steamed buckwheat flour steamed buns, novices should note that the ratio of buckwheat flour and all-purpose flour is 1:1. Prepare yeast powder.

Steaming steamed buns requires a starter. You can use dough or yeast powder. If you like to use yeast powder to make dough, prepare some yeast powder first. You can buy some 5-gram yeast powder. When buying yeast powder, pay attention to the production date. If the yeast powder has expired, you will not be able to make dough. Yeast powder should be washed with warm water, and the water temperature should be controlled at around 35 degrees. You can also add a spoonful of sugar to it to make the dough rise better. Start kneading the dough.

Pour the yeast powder water into the buckwheat flour and flour several times and mix evenly. If there is not enough water, get some more water and continue kneading the dough. Until the buckwheat flour and flour are kneaded into a smooth dough, novices must master a standard when kneading the dough, so that the dough is light and the hands are light. Only when these three lights are reached, it means the dough is ready. Make dough.

Put a plastic bag with plastic wrap on the basin, or cover it with a layer of plastic wrap to make the basin airtight and allow the noodles to rise better. The basin should be placed in a sunny place. If the temperature is too low, it can be placed on an electric mattress and covered with a clean quilt. As long as the temperature is enough, it will usually rise quickly after more than an hour, and the dough will double in size. At this time, you can knead the dough. Make steamed buns.

After the dough rises, sprinkle some dough on the board and knead the dough vigorously to expel the air bubbles in the dough. Knead until the air bubbles in the dough are evenly kneaded, then you can make steamed buns. Knead the dough into a round shape and sprinkle some flour on the surface. After rising for 25 minutes, the buns will swell. Put water in the pot and heat it up, put the steamed buns on the steamer, turn off the heat about 15 minutes after the steamer comes on, and simmer for about three minutes before taking it out of the pot. Things to note.

When making buckwheat flour steamed buns, you must remember the proportion of flour. In order to achieve a good leavening effect, you can also have more flour and less buckwheat flour. It is best to have an equal ratio, which is more nutritious. The steamed buns should be simmered for a few minutes before being taken out of the pan to prevent the steamed buns from shrinking.