Tartary Buckwheat Buns

Name: Tartary Buckwheat Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 100g Tartary buckwheat flour; 5g yeast; 50ml milk

by Tips for Yanmen Qinggao Kitchen

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

Add some tartary buckwheat flour to the flour for more flavor

Ingredients

Tartary Buckwheat Buns

1. Yeast is heated and hydrated;

2. Mix the tartary buckwheat flour and flour in a ratio of 1:4;

3. The mixed flour, fresh milk and dissolved yeast water are added to form a dough;

4. Cover the lid and ferment for 20 minutes to twice the size;

5. Put flour on the chopping board, knead the fermented dough evenly and vent until the dough is smooth;

6. Divide the dough into the same size and knead the dough to make round buns;

7. Add water to the pot, put the steamed buns in the basket, cover the pot, steam for 13 minutes, turn off the heat, and uncover the lid for 3 minutes.