Materials prepared in advance: 50g of buckwheat, 20g of tartary buckwheat powder, 0/00g of high-gluten flour160g of flour/kloc-0, 6g of sugar, 3g of salt, 2g of yeast, and 0/50ml of water/kloc-0.

1. Soak buckwheat in warm water for 20 minutes until it becomes soft, and then add buckwheat.

2. Put it into a wall-breaking machine and beat it into buckwheat paste.

3. Weigh high-gluten flour100g, medium-gluten flour150g, 3g of white sugar, 3g of salt and 2g of yeast, then add buckwheat paste and stir well.

4. Knead the dough into a moderate hardness dough, cover it with a wet towel, cover it, and ferment for 2-3 hours.

5. Add 3 grams of white sugar to the fermented dough, knead it evenly, and add a small amount of hand powder to prevent the dough from sticking.

6. Put the raw embryo of buckwheat steamed bread into the oiled steamer and wake it for 20 minutes.

7. Steam for 20 minutes on medium fire, simmer for 3 minutes after turning off the fire, and then uncover the lid, and you're done.