Rye Knife Cut Buns

Rye Knife Cut Buns

1. 300g rye flour, 60g oatmeal, 400g white flour, 420g water, 2g yeast.

2. I use less yeast because it takes longer to rise. The noodles are sent at 12 o'clock in the evening, and the noodles are kneaded and steamed at 6 in the morning.

3. The dough is very well fermented and the stomata are full

4. Sprinkle some flour on the panel, knead the dough more vigorously, knead the dough thoroughly and evenly.

5. Knead it to the thickness you like.

6. Cut into even dough.

7. Sprinkle some flour on the panel to shape the dough.

8. A total of 16 pieces were cut, the dough was spaced apart and covered with cloth to save hair.

9. The hair-saving time is related to the temperature, just lighten the dough.

10. After the pot is put on the basket, turn down the heat to keep the steam overflowing, steam for 15 minutes and turn off the heat.

11. Simmer for 2 minutes, open the lid.

12. Very soft rye buns.