Tartary Buckwheat and Corn Spontaneous Steamed Bun Flour
1.
Weigh two kinds of cereals spontaneous steamed bun flour, and stir and knead separately;
2.
After mixing corn grains powder with 110g of water evenly into a floc, knead it smoothly;
3.
After mixing the tartary buckwheat mixed grains powder with 105g water evenly into a floc, knead it smoothly;
4.
Two kneaded dough pieces, set aside, cover with a wet cage cloth and relax for 20 minutes;
5.
Carry out shaping, knead the corn and miscellaneous grain steamed buns until they are smooth, and use hand pressure to vent the dough into long strips;
6.
Knife cutting and forming;
7.
Put on a basket for fermentation;
8.
Divide the loose tartary buckwheat buns into equal portions;
9.
Knead the dough smoothly by hand kneading, put it on the basket, and ferment;
10.
Proof until it is twice as large as the original, and steam it for about 15 minutes;
11.
Proof until it is twice as large as the original, and steam it for about 15 minutes;
12.
Healthy and delicious multigrain buns are ready.
