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.
Tips:Be sure to knead well and don't have small bumps
