1. I didn't actually measure it, that is, half of the flour and half of the soba noodles. Then the yeast is dissolved in warm water in advance. The ratio of noodles to water is generally 2:1. Of course, the dough with soba noodles can be as soft as possible.
2. Add water to the dough and stir it into a flocculent shape. Let it stand for five minutes.
3. Knead into a smooth dough.
4. Cover with a lid or plastic wrap, and leave it in a warm place to naturally ferment twice as large.
5. The fermented dough will poke holes and not stay or shrink.
6. Here is another close-up of the internal organization.
7. Take out the exhaust and put a little soba noodles in a small cup. If you feel that the noodles are too wet, you can add a little soba noodles so that they don’t stick to your hands.
8. Knead the dough until it is very elastic and the cut surface has no obvious large holes.
9. Divide the dough stick into evenly-sized agents.
10. Now start the plastic surgery, take a medicine and squeeze it, then use your fingers to fold it in a little bit, and then press it tightly.
11. Like this, all received under the finger.
12. Close the mouth down, and rub the palms side by side to make a round, slightly higher, so that the steamed buns will be very beautiful and round.
13. After all the shaping is completed, put the pot in the pot and ferment it to double its size, then turn on the high heat and steam it on medium heat for 15 minutes. It will be stuffy for 5 minutes.
14. The shaping method of a small hedgehog is to take the dough and knead it into a dough stick of uniform size.
15. Divide into uniformly sized doses
16. Then squeeze and close the mouth, and shape it like a round bun, but this time, instead of rubbing it up, squeeze it slightly, and then squeeze the palms side by side to one side into a drop shape.
17. Make all the dough into a drop shape in turn, and reserve a face powder (for the hedgehog to make small apples)
18. Flatten the reserved pasta, add a little red yeast rice on it, and knead it well. If it is dry, you can use your fingers to stick a little bit of water and knead it evenly.
19. Kneaded red dough, dough stick
20. Divide into more small doses of uniform size for later use.
21. Use kitchen scissors to cut out small thorns of even size all over the hedgehog’s back
22. Cut the hedgehog with small thorns, and then use a bamboo stick to pierce a small hole on each of the hedgehog's cheeks to form the hedgehog's eyes.
23. Put the prepared little hedgehog in the pot and gently place the little apple on the hedgehog's back. After it is naturally fermented to double its size, turn on high heat and steam for 15 minutes on medium heat for 5 minutes.
24. I put a lot of buckwheat, so the taste of buckwheat is stronger. Because buckwheat itself has no gluten, the steamed buns made are more porcelain and dense with small holes, but the taste is good.
Tips:Soba noodle buns, if you put more buckwheat, you must knead more to make the noodles more gluten. The buns made are also beautiful, smooth and not cracked. The second fermentation of soba noodles must be fermented or steamed. Will crack.
