Step 2: Then put the prepared buckwheat flour and ordinary flour into the bread machine, add salt (not too much salt, just a little bit at the bottom), then pour in the just-stirred yeast water (stir the noodles while tilting), start the dough mixing mode (add water in stages later, the dough should not be too soft, it is best to be a little hard), and finally knead it into smooth dough.
Step 3: Then put the dough in a warm place to ferment (this process takes about 80 minutes, which depends on the temperature. Our dough is usually put in a large iron pot in winter, so the temperature is relatively high. When the dough is twice as big, press a small hole by hand, and the hole will not retract. There is a honeycomb inside, which is quite perfect.
Step 4: When the dough is fermented to twice the size, it can be taken out and kneaded (this step is called venting). Knead it to the same size as before (this process takes about two minutes), and then knead it for another minute, so that buckwheat steamed bread will taste better.
Step 5: Divide the dough into ten portions, knead it into the shape of steamed bread with the same size (each portion should be kneaded several times), put it in a steamer (it is best to spread a layer of oil paper or cage cloth at the bottom so that it won't stick together after taking it out), cover it, and let the steamed bread continue to ferment in the pot for ten minutes (this fermentation is equally important, so that the steamed bread made later will have a taste).
Step 6: Finally, boil it with high fire. When you see steam in the pot, steam your appetite for a few minutes, then turn off the fire and stew for three minutes (the purpose of stewing is to prevent the steamed bread from shrinking, which is very important). When you open the lid, the smell will come to your nose. At this time, you can eat.