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Can buckwheat noodles be made into steamed bread without flour?
Buckwheat noodles are made of buckwheat and are divided into sweet buckwheat noodles and bitter buckwheat noodles. Common buckwheat noodles on the market are light gray and made of buckwheat. The color of buckwheat noodles processed by tartary buckwheat is darker than that of sweet buckwheat noodles. Its name is vivid, with a hint of bitterness, and its taste is not very good, so it is not accepted by most people.

In modern society, people pursue a healthy diet, and some people will eat some coarse grains properly because of special needs such as diabetes or weight loss. So in recent years, coarse grains are more and more sought after by people.

Can buckwheat noodles be made into steamed bread without flour?

The answer is no, why?

Because buckwheat gluten is very low, it is not only easy to get your hands wet, but also difficult to get up. Some coarse grains, such as corn flour, soybean flour and buckwheat flour, all have a common feature, that is, they are either gluten-free or gluten-low, so they can't be completely fermented as white flour, because the low gluten can't wrap the nitrogen dioxide produced during fermentation, and the steamed bread made of unfermented dough only has dead skin bumps.

If you want to make buckwheat flour fluffy, you must add some white flour. Personally, when you first try coarse grain steamed bread, you can try steamed bread made of flour and buckwheat flour in a ratio of 4 to 1 or 3 to 1. The proportion of white flour is larger than buckwheat flour, which is not too rough and easy to digest. With the adaptation of taste, the amount of buckwheat flour can be increased. The more buckwheat flour, the rougher the taste will be. The amount of white flour should not be lower than buckwheat flour, which will affect fermentation.

Specific methods of buckwheat steamed bread:

Ingredients: buckwheat flour, white flour, yeast, warm water and sugar.

Step 1: Pour 200 grams of buckwheat flour and 200 grams of white flour into a basin and stir well. Pour 4 grams of yeast and 5 grams of sugar into 2 10 ml of warm water. Do not scald.

Step 2: Pour the melted yeast sugar into the flour twice, stir it into a flocculent dough, then knead it into a smooth dough, cover it with plastic wrap and put it in a warm place to double its size.

Step 3: When the dough volume is increased by about two times, cracks appear on the dough surface. Sprinkle some dry flour on the panel, take out the dough, and the nitrogen dioxide produced during kneading and fermentation disappears.

Step 4: arrange the dough into long strips, cut out the evenly sized agent, knead the agent into a circle, put it in a steamer, and cover it for secondary proofing.

Step 5: After doubling the embryo volume, put it in a pot with cold water, steam it for 15 minutes after ventilation, and stew it for 3 minutes after turning off the fire.

Tip: Add a little sugar to the dough to help it ferment quickly. If you have special needs, you can do without sugar. When you try buckwheat steamed bread for the first time, you can reduce the amount of buckwheat flour to avoid getting used to the rough taste.