Buckwheat steamed buns as follows:

Tools/materials: 300 grams of buckwheat noodles, 150 grams of plain flour, 250 grams of water, yeast 5 grams.

Step 1, weigh out 300 grams of buckwheat noodles and 150 grams of white flour, *** counting 450 grams of raw flour, to make 6 steamed buns, equivalent to 75 grams each (one and a half).

Step 2, 250 grams of cold water add 5 grams of yeast, just use the supermarket sold 5 grams of sachet, do not need to weigh, super convenient, stir in the water.

Step 3: Mix 200 grams of water into the flour several times and start kneading, adding the remaining 50 grams of yeast water as needed. Add the remaining 50g of yeast water as needed, until the dough is soft and smooth. Cover with plastic wrap and let rise for 20 minutes.

Step 4: Knead again to remove any air from the dough, and when the dough is smooth, knead into a long strip.

Step 5: Divide the dough into six equal portions.

Step 6: Place the dough in a steamer and let it rise for half an hour with the lid closed.

Step 7: Steam over high heat for 20 minutes, turn off the heat and smother for 10 minutes.