2, weigh 250 grams of buckwheat flour.

3, pour the buckwheat flour into the mixing bowl and set aside.

4, prepare out wheat flour.

5, weigh 150 grams of wheat flour and set aside.

6, to the spare buckwheat flour, add 100 degrees Celsius of boiling water, stirring with chopsticks into the picture granular pattern can be, not too much water.

7, when the temperature of the granular buckwheat noodles down to the temperature of the hand, and the other part of the basin to add wheat flour and moderate amount of yeast, not in the buckwheat noodle temperature is still very high when adding yeast in order to prevent the effect of fermentation.

8, add flaxseed oil to the flour can make steamed buns taste better, no flaxseed oil can be replaced with cooking oil.

9, buckwheat flour and wheat flour mix, kneaded into a smooth dough fermentation 3 hours, I'm here in the room temperature is 26 degrees Celsius, according to the temperature of the appropriate adjustment of the fermentation time, and ultimately the final dough fermentation to 2 times the size of the big.

10: Knead the fermented dough smooth, because the dough will become more sticky after fermentation, so you can knead the hands can be dipped in some cooking oil or flour. Knead and knead, and then divide the dough into several medium-sized balls and cover with plastic wrap for 15 to 20 minutes of secondary fermentation.

11, on the pot to steam, when the steamer has steam out, start timing 15 minutes off the fire.