Coarse Grains Finely Made Buckwheat Buns

Name: Coarse Grains Finely Made Buckwheat Buns
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 450g Flour; 50g Buckwheat flour; 260g milk; 2g salt; 50g Powdered sugar; 6g yeast

by Yaoyao Original Food Class

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

5

Buckwheat originated in China and has a long history of cultivation and rich planting experience. The earliest physical object of buckwheat was unearthed in the Han Tomb No. 4 in Yangjiawan, Xianyang, Shaanxi, and it has been more than 2,000 years ago.
The gluten content of buckwheat is very low, and the main protein is globulin. The essential amino acids contained in buckwheat are high in lysine and low in methionine. The amino acid pattern can be complementary to the main grains (such as wheat, corn, and rice with low lysine content).
The carbohydrates of buckwheat are mainly starch. Because the grains are smaller, compared with other cereals, it is easy to cook, easy to digest, and easy to process.
Buckwheat is rich in dietary fiber, its content is 10 times that of ordinary refined rice; buckwheat contains iron, manganese, zinc and other trace elements also richer than ordinary grains.
B vitamins, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acids, fatty acids, linoleic acid, nicotinic acid, niacin, rutin and other buckwheat have a rough taste. They are typical whole grains, so eat them alone. It's hard to swallow. I bought freshly ground buckwheat flour. This is the best way to treat the spleen and stomach to eliminate food accumulation. It is mixed with flour and milk is used instead of water to neutralize the rough taste of buckwheat. Full of buckwheat incense

Ingredients

450g Flour
50g Buckwheat Flour
260g Milk
2g Salt
50g Powdered Sugar
6g Yeast

Coarse Grains Finely Made Buckwheat Buns

1. Add all ingredients except milk, salt, sugar, and yeast powder into the flour.

Coarse Grains Finely Made Buckwheat Buns recipe

2. Add milk and stir gently with chopsticks to form a flocculent

3. Knead into a smooth and non-sticky dough, the dough is not kneaded in place directly affects the softness of the steamed buns

4. Cover with plastic wrap and leave it to ferment in a warm place. It takes about 3 to 5 hours in winter and half an hour to one hour in summer. Today, the temperature is 25 degrees and the fermentation lasts for about two hours.

5. The inside of the fermented dough has fine honeycombs and good organization. Whether the fermentation is successful will also directly affect the softness of the steamed buns. It is cold in winter to try to turn on the air-conditioning, heating, and cover in a warm blanket

6. The dough is reshaped and exhausted. If it is sticky, dust it with flour and stick it again. Sprinkle flour again, knead into a long even strip, divide into small doses of the same size

7. Each small agent uses the end of the palm to rotate the dough while kneading, forming a circle

8. Cover with plastic wrap again and ferment for half an hour in a warm place. A soft cloth can also be used to prevent the surface of the steamed buns from drying out, otherwise the finished product will have cracks and the skin will be dry.

9. When the second fermentation is almost complete, boil water in the pot, put the steamed buns in the steamer for preparation, wait for the water to boil before steaming in the pot

10. Wait for the water to boil and open the steamer. Steam it on medium-high heat for about 10 minutes, according to the size of the steamed buns you make

11. When the time is up, turn off the heat, don’t rush to take out the buns, don’t open the lid, let it sit on for two or three minutes before opening