350g of flour, 100g of buckwheat flour, 10g of sugar, 4g of yeast, 200g of water, a little cooking oil

Methods:

1. Prepare the necessary ingredients, common flour, buckwheat flour, sugar, yeast, respectively, into the kneading bowl

2. Slowly add water to the flour bowl. The first thing you need to do is to add water to the flour bowl, and then stir with chopsticks while adding the water, and then knead the dough with your hands until it is free of dry powder. Cover with plastic wrap and let rise at room temperature for about 15 minutes, then refrigerate overnight.

If you want to make steamed buns directly from the dough, you don't need to put it in the refrigerator to chill and ferment, but I use this method to knead the dough the first night, and then shape it and steam it on the pot the next morning.

The amount of water used for kneading should not be poured in all at once, and the amount should be adjusted according to the absorbency of the flour and the weather. Recently, there has been a lot of rain in Beijing, and the absorbency of the flour is significantly lower than it was some time ago

3. Take the fermented dough out of the refrigerator

4. Put the fermented dough on a silicone mat and knead it smooth, then divide it evenly into 10 small dough balls and roll them out separately

5. Take 2 of these small dough balls (in a group of 2), and roll them out with a rolling pin to form a round circle of the same size (you don't need to roll them out very thin). Do not need to roll very thin)

6, in the rolled out crust surface brush a little cooking oil, cooking oil is recommended to use odorless corn oil or soybean oil, it is not recommended to use peanut oil or olive oil, the flavor is too heavy, easy to cover over the aroma of the steamed bread itself

7, after brushing the oil will be folded and then folded again, that is, folded into the shape of a fan

8, will be folded into a good piece of pasta with a knife to cut two cuts, that is, into the Three pieces

9. Take the two largest pieces and put them together with the cuts facing each other

10. Take the two second largest pieces and put them together with the cuts facing each other on top of the largest one

11. Take the two smallest pieces and put them together with the cuts facing each other on the top

12. Take one chopstick and put it on the top horizontally

13. Hold both ends of the chopsticks and press them down, then remove the chopsticks

14. Take two more chopsticks and place them in the middle of the side of the rolls

15. Press the two chopsticks down at the same time to form a pattern, then clamp the chopsticks in the middle to form a lotus flower, pull out the chopsticks, and place them on a steamer grate brushed with a bit of cooking oil

16. The remaining groups of dough will be done as described above, and after all of them are done, they will be allowed to rise for about 15 minutes

17. Turn on the gas stove and steam the dough in cold water for about 12 minutes, then turn off the heat and let it simmer for about 3 minutes before serving