1. Weigh the flour, tartary buckwheat flour, and yeast powder.
2. The yeast is dissolved in warm water, and 1 spoon of sugar is added to the flour.
3. The dough was kneaded into a smooth dough, sealed with plastic wrap, and fermented at room temperature. Today, I fermented for one and a half hours.
4. Fermented to be twice as large, with a honeycomb shape inside.
5. I kneaded the dough and exhausted it to make a raw steamed bun. I made two shapes.
6. The second fermentation is 20 minutes.
7. Turn the pot on cold water, steam for 15 minutes after boiling, turn off the heat, simmer for 5 minutes, and start eating.
8. The finished product after steaming.
9. The finished product after steaming.
