Preparation materials: 50g tartary buckwheat flour, 200g all-purpose flour, 125ml water, 5g sugar, 3g yeast.

1. Add water, sugar, tartary buckwheat flour, medium flour, and yeast to the bread barrel in sequence.

2. Press the kneading button.

3. Place the dough in the oven to ferment until it doubles in size.

4. Take out the dough and roll it into a ball.

5. Roll it out flat.

6. Roll up.

7. Roll it up.

8. Cut into sections.

9. Put it in the steamer.

10. Steam over boiling water for 15 minutes.

11. Serve on a plate.