1. Prepare all the ingredients and dissolve the yeast with warm water.
2. All the ingredients are put together and kneaded into a dough, which is fermented to double its size.
3. It is made into raw embryos of steamed buns and fermented for 20 minutes.
4. In a pot on cold water, steam for 15 minutes on high heat and turn off the heat. After simmering for 5 minutes, the pot will be ready.
5. This is the steamed product.
Tips:Because my tartary buckwheat flour is made by myself at home, it is relatively coarse. It is better to buy the tartary buckwheat flour, which is more delicate, more delicious and beautiful. Mine is the tartary buckwheat seeds that my parents bought back during their travels. There is no other way but to powder them by themselves.
