Medium Gluten Flour

750g

Raw Oatmeal

100

Buckwheat Flour

150

Yeast

10g

Sugar

5g

Step 1

Put the buckwheat noodles into a large bowl. Soba noodles, pour boiling water while stirring with a spatula or chopsticks to form a noodle wadding, and set aside until it reaches 40 degrees or less. This is because coarse grains generally have a rough texture, and boiling water can make them more delicate.

Step 2

Put another 100 grams of raw oatmeal into a large bowl, add cool water to a knuckle-high level, and heat in the microwave on high for 2 minutes, then set aside at 40 degrees.

Step 3

Now to activate the yeast. Take a small bowl and put in warm water around 35 degrees, pour in 10g of Angie's yeast and stir until completely dissolved, then add 5g of sugar and stir well. A small amount of white sugar will speed up the fermentation and it will be consumed by the yeast.

We leave it for 10 minutes, you can clearly see the bubbles growing, which proves that the yeast has been fully activated, as long as the yeast is activated, the success rate of the dough is usually very high.

Step 4

Take two large bowls and knead the dough, one with the blanched buckwheat and 350g of flour, and the other with the oatmeal and 400g of flour.

First, pour the activated yeast into the pots, then add warm water in small quantities, mix with a spatula to form a floury dough, and knead by hand until you reach the three-light standard, i.e., light pots, light noodles, and light hands.

Step 5

Place the dough in a warm place and let it rise until it doubles in size. See the tip below for more information on how long it takes to rise, but if it's 40 degrees Celsius in summer, it should rise for about an hour.

Step 6

Keep kneading and venting the dough. If you don't know how to do it, you can do it this way: roll it out with a rolling pin, sprinkle it evenly with white flour, and fold the sides in half.

Step 7

Refold again and roll out, so back and forth three times, this process is also in the exhaust and kneading.

Step 8

Then use a rolling pin to roll out the buckwheat dough into a large rectangular sheet, about 0.5 centimeters thick, and set it aside.

Step 9

Take the other oatmeal dough and similarly roll it into a large rectangular sheet.

Step 10

Then cover the previously rolled out buckwheat large sheet with it and adjust until it is perfectly aligned.

Step 11

Then use a knife to cut the center of the large sheet of pasta, and then flip one of the pieces over so that it becomes two patterns.

Step 12

Roll up each of the two pieces of dough from one side, cut off any uneven edges, and knead the dough to make small buns.

Step 13

This time, use a knife to cut one roll into six small buns, two rolls I **** made 16 buns.

Step 14

Put warm water in the steamer, put the drawer on a damp steamer mat, and put the buns into a cover for 15 minutes, which is the second time, after the second time, the buns will be more fluffy.

Step 15

Then open the medium heat to start steaming, steam steam 15-20 minutes, and then smothered for 3-5 minutes buckwheat buns on it.