1. Use boiling water to soften the oatmeal, add saccharification and let it cool until it is not hot, then add yeast to melt it.
2. Mix flour, buckwheat flour and a little salt, pour in yeast water, stir well with chopsticks and knead into a smooth dough.
3. Roll the kneaded dough into a stick shape.
4. Divide into six parts and roll them into short columns and round them slightly.
5. The shaped buns are moved to a steamer covered with corn leaves, and the lid is closed for fermentation.
6. In about an hour, the steamed buns will grow to about 1.5 times larger, and it feels very light to lift them up with your hands.
7. Put cold water in the pot and steam on medium heat for about 15-20 minutes to turn off the heat.
8. The round bun with lots of sunflower seeds in it tastes very delicious.
Tips:1) When kneading the noodles, they must be in place. Knead the noodles until they are smooth and not sticky before fermentation.
2) Sprinkle dry powder on the chopping board after shaping, otherwise the steamed bread will stick to it during the fermentation process.
3) Put cold water into the pot and steam over medium heat to make the steamed buns ferment more fully in the pot.
4) Do not open the lid immediately after turning off the heat, otherwise it is easy to shrink. It is best to simmer for 3 minutes before opening the lid.
5) Use boiling water to soften the oats, which is more convenient for kneading.
