Material preparation:

5 grams of yeast powder, 250 grams of flour and 250 grams of buckwheat powder. The ratio of buckwheat flour to flour can be adjusted by itself. In short, the more flour, the softer the steamed bread.

Put flour and buckwheat flour yeast powder into a large bowl and add 260 grams of warm water. Stir with chopsticks into flocculent sugar, depending on personal preference. Adding 50 grams of sugar is a hint of sweetness. If you like sweet, put about 5 grams to help fermentation. In addition, adding 2 grams of salt can highlight sweetness and increase toughness.

Stir into flour dough and knead into smooth dough. Cover the dough with plastic wrap and put it in a warm place to ferment until it is twice as big. When the temperature is low in winter, you can boil the water until it is slightly hot, and then turn off the fire. Then put the sealed noodle bowl in and cover it, and use the temperature of hot water to ferment. Remember to put a shelf, and don't let the bowl touch the hot water directly for an hour or so. If the fermentation is not enough, you can heat and ferment for a while, and the steamed bread is 90% successful.

This way, the dough can be kneaded to twice the size of the honeycomb inside. Put it on the chopping board, knead it, exhaust it, knead it into long strips, and cut it into even small dough. If you are in trouble, you can directly steam this shape of steamed bread or knead it into a round steamed bread.

Knead as high as possible into a smooth ball, because it will collapse during the secondary fermentation. Put into a steamer, and cover for secondary fermentation. /kloc-After 0/5 minutes, the dough becomes bigger and can be lightly steamed.

Put water on the pot, steam for 20 minutes, turn off the fire for 3 minutes, then uncover the lid and spray the soft buckwheat steamed bread. The more white flour is put, the softer and fluffy it will be. The key is that the fermentation must be doubled. Remember to ferment 15 minutes after kneading, and it will be fine.