Healthy Whole Grains-buckwheat Knife Cut Steamed Buns
by Hemerocallis
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Material preparation.
2. Mix the flour and buckwheat flour evenly.
3. Add dry yeast to warm water, stir well, and let stand for 5 minutes.
4. Slowly pour the warm yeast water into the flour and stir it into a snowflake shape with chopsticks.
5. Knead into a smooth dough, cover with plastic wrap, and ferment at room temperature.
6. The volume increased to 2-3 times, indicating that the fermentation was successful.
7. The dough is moved to the silicone mat to vent and knead into a smooth dough. Wake up for 5 minutes.
8. Roll the dough into a long cake shape.
9. Sprinkle a layer of flour on the dough and roll it into long strips.
10. Use a knife to cut into a number of steamed bun blanks, and the knife must be accurate and fast. After the cut is finished, draw the steamed bun into the middle, so that the steamed shape looks good.
11. The steamed buns are placed in a steamer covered with steamer cloth and fermented for a second time for 15 minutes.
12. Put the steamed buns in a steamer covered with a steamer cloth, and leave them to ferment for 15 minutes and steam for 10 minutes on high heat. After turning off the heat, do not rush out of the pot. Cover for another 5 minutes to prevent the steamed buns from shrinking.
13. Finished product.
14. Finished product
15. Finished product
Tips:1. When the steamed buns are out of the pot, put cold water on your fingers so that they will not be burnt.
2. The ratio of buckwheat flour to flour is 1:3. If there is too little flour, it will not be made. This ratio can guarantee the color and fragrance of buckwheat without failing to develop. This is a personal experience for reference.
