1, yeast in a bowl, add a small amount of warm water and stir well;

2, flour, buckwheat flour, sugar mixed well into the bowl, add yeast water;

3, knead into a smooth dough, covered with plastic wrap and put in a warm place molasses;

4, the surface of the dough, from the center of the longitudinal break, knead the long strips, cut into the right size of the dosage and kneaded into the shape of the buns;

5, placed in a steamer drawer into the steamer continue to molasses for 20 minutes.

5, put the steam drawer into the steamer to continue to molasses for 20 minutes, molasses well after the opening of the steamer for 20 minutes, turn off the fire after the virtual steam 5 minutes can be.

Yeast melted with warm water;

2. Add flour, buckwheat flour, sugar, salt, I use sugar-resistant high-activity yeast, do not like sweet can be used with ordinary baking powder;

3. 15 minutes, kneaded so that, by hand, to achieve the effect of non-sticky hands;

4. Waiting for the fermentation of two hours, two to three times can be buckwheat buns will not be hair!

5. Take out the dough, knead and exhaust it into an oval shape, cut it into two halves;

6. This is a knife-cutting approach, take out half of the dough, roll it out into a centimeter-thick rectangle;

7. roll it from the bottom up;

8. roll it up like this, and flatten it out with your hands;

9. cut it wider as possible. The second fermentation will be large, to prevent standing;

10. raw embryo cut, a catty of flour;

11. steamer prepared beforehand a small pot of hot water, do not open fire, the raw embryo steamed buns into the second fermentation, the time of 25 minutes

Generally you can do twelve to fourteen;

12. 15 minutes of steam over high heat, turn off the fire and simmer for five minutes, so that it will not be easy to get to the bottom. Out of the oven, so that the buns are not easy to shrink, and not sticky steamer cloth;

13. out of the oven, slightly sweet, fluffy texture, buckwheat flavor, but not too rough;

14. open to eat.