Buckwheat Lotus Leaf Folder
1.
Stir the yeast powder with 20 grams of warm water to activate the yeast. The water temperature should not be too high and it should not be hot to the touch.
2.
The buckwheat flour is sieved, because I bought freshly ground coarse buckwheat flour, the process is simple, there will be some larger particles mixed in and need to be sifted out.
3.
Add 300 grams of flour, add white sugar, yeast water, these few grams of sugar will not be sweet, just to help fermentation, the fermentation speed and quality of the dough with white sugar will be much better
4.
Knead into a smooth and even dough. In this step, use the root of the palm to knead in place. If the kneading is uneven, the finished product will not be too smooth.
5.
Cover with plastic wrap, ferment in a warm place to double the original size, open to reveal a uniform honeycomb structure
6.
Exhaust and re-knead into a smooth dough. If the previous dough is kneaded well, it will not stick to your hands during the whole process. If it is sticky, dip a little dry flour
7.
Prepare a small brush and a small portion of oil
8.
Divide into small doses of the same size, round and squash
9.
Use a rolling pin to flatten, and cover the rest of the dough with a clean cloth to prevent the surface from drying out
10.
Brush the surface with a layer of oil
11.
Fold in half and make a small hole with a toothpick, don’t pierce it through
12.
Put it in a steamer and let it rise for about 20 minutes for the second time. In cold weather, heat the water, turn off the heat, and cover the lid to use the remaining temperature of the steam to ferment.
13.
Turn on the fire, and steam for 8 minutes after the water is boiled. Don’t rush to open the lid after steaming. Let it be stuffy for a minute before opening it when the temperature difference between inside and outside is not great.
14.
Finished product
15.
Finished product
16.
Finished product
