"But recently inadvertently from the knife cut steamed buns that get inspired, found a stupid method, but also is considered to be the unique shaping techniques of my Le Prosperity. You can easily make smooth and full round buns. The first time I tried to use this method to do 8 round steamed buns, out of the pan when each are full and round, the surface looks very smooth, as if it is also glossy. I was so happy when I took the picture.

This time, in addition to trying a new shaping method, I also tried the direct fermentation method, which means that after kneading the dough into a smooth dough, I shaped the dough directly, and then fermented it, and then put it on the steamer directly after the fermentation was completed. Compared to the second fermentation, the surface of the direct fermented buns is very smooth and flat, and the texture is also fluffy. It's just that the texture is so much less sweet than the secondary fermentation."

Ingredients

Two bowls of flour

One teaspoon of dry yeast

One bowl of water

2 tablespoons of buckwheat flour

2 tablespoons of sugar

Sweet flavor

Steaming process

One hour Consumption

Normal Difficulty

How to Make Buckwheat Round Buns Steps

1

Mix flour and buckwheat flour with a pinch of salt.

2

Melt the sugar in warm water and set aside. When it is cool enough to handle, pour the yeast into the sugar water and melt it, then pour it into the flour and mix well with chopsticks to form a smooth dough.

3

Roll the dough into a stick shape.

4

Then pull the dough into 4 small pieces and roll them out slightly.

5

Roll each portion into a short column.

6

Cut the column of dough down the center and cut it in half.

7

Rise upright, cut side down, and round the bottom slightly.

8

If the cracks are more pronounced knead it again gently to make it cylindrical.

9

Transfer the shaped buns to a shallow bowl sprinkled with dry flour. And close the lid or plastic wrap.

10

After an hour or so, the buns should be about 1.5 times their original size, and they should feel light when you weigh them in your hand.

11

Place the buns in a steamer lined with corn leaves, put cold water in the pot, and steam over medium heat for about 20 minutes.

12

The steamed buns are round and smooth.

Tips

1) Knead the dough in place until it is smooth and non-sticky before fermenting.

2) Sprinkle dry flour on the board after shaping, otherwise the bun blanks will tend to stick to it during fermentation.

3) Cold water in the pot, steam with medium heat, can make the bun blanks in the pot fermentation more fully.

4) Don't open the lid immediately after removing the flame, or it will be easy to retract, it is better to simmer for 3 minutes before opening the lid.

5) When the dough is divided into small dosages and kneaded round, some cracks are released (Picture 1 below), it's okay, the key is to knead the ends smoothly and flatly,

The cracks will be slowly flattened out after shaping operation and fermentation expansion (the red circle part).

Used cookware: steamer