1. Mix wheat flour and buckwheat flour in a ratio of 3:1 and add warm water to the noodles. First add a little sugar to the dry yeast and place it in warm water at about 30 degrees for 5 minutes, then add yeast water to knead the dough, the ratio of flour to water is about 2:1
2. Knead until it is smooth. Because it is winter, place it in a warm place with low temperature. It will take about 4 hours until the dough doubles in size.
3. Let the steamed buns ferment for the second time in a pot on cold water. After about 20 minutes, turn on medium heat and steam for 20 minutes. The fire should not be too big, or too much steam will flow to the steamed buns below, causing the steamed buns to become a dead mass.
4. Mung beans are first soaked in warm water, then pressured in a pressure cooker, and finally broken up with a food processor, and then honey; butter; black sesame seeds can be boiled in a pot until thick.
5.
Tips:Buckwheat flour must be mixed with flour. Because buckwheat flour is more viscous, it is not easy to make steamed buns.
