1. The ratio of buckwheat flour to white flour is 1:1.
2. Put 5 grams of yeast powder in the bowl.
3. Melt it with 270g of warm water.
4. Then pour it into the flour.
5. Stir the chopsticks into a flocculent shape without dry powder.
6. Knead into dough and cover with plastic wrap.
7. After an hour and a half, the fermentation is complete.
8. Put the dough on the chopping board, knead it to exhaust, and knead it into a smooth dough.
9. Roll into long strips and cut into equal amounts of small pasta.
10. Then knead into a small smooth dough.
11. Put the dough in a cage, and after the second fermentation for 20 minutes, put cold water into the pot and steam it on high heat for 15 minutes.
12. The steamed buckwheat buns have a smell of wheat.
13. Finished product. Low-fat weight loss, full of satiety, is the best staple food during the fat-reduction period.
