Method for making buckwheat steamed bread

Ingredients: buckwheat flour 200g, yeast 4g, sugar 8g, warm water 2 10/0g.

Step 1: Put buckwheat flour into a pot, stir it evenly with chopsticks, then pour yeast and sugar into warm water of 35 degrees, let it stand for two minutes and stir it evenly, then pour yeast and sugar into flour for the second time, stir it while pouring it, and then knead it into a smooth shape. Cover it with plastic wrap and wait until it wakes up.

Step 2: After about an hour, the volume of the observation surface is obviously enlarged, and there are some pores on the surface. If it does not retract, it means that the surface has been fermented in place.

Step 3: Sprinkle some dry flour on the panel, take out the fermented flour, knead the flour and exhaust it, and knead all the gas generated during fermentation. Then sort the dough into strips, cut the evenly sized agent into strips, and then sort the agent into oval green embryos.

Step 4: Add a proper amount of clean water into the steamer, brush oil on the steamer, put the green embryo of steamed bread on the steamer, cover it, and carry out secondary proofing.

Step 5: After about half an hour, the raw embryo of steamed bread becomes larger in volume and lighter in hand. It will rebound immediately after being lightly pressed with fingers, steamed in cold water for 15 minutes, and then stewed for 3 minutes after turning off the fire. Pure buckwheat steamed bread is ready.

Buckwheat is a food crop, and buckwheat rice is not as rich as buckwheat noodles, so more people choose to make food with buckwheat noodles.