Tartary Buckwheat Buns for Nourishing Stomach in Late Autumn
1.
Add sugar to boiling water and stir to dissolve. When the water temperature drops to hand temperature, add yeast and let it stand for 5 minutes. Mix the other ingredients evenly. Add the sugar water to the flour and stir into cotton wool with chopsticks. Knead the dough to three light, hand light, pot light, surface light, wrap it with plastic wrap and ferment it at room temperature to double its size;
2.
When it's about twice as big, you can poke holes with your fingers so that it doesn't shrink or collapse. Begin to figure out the noodles, this step is the key to the delicious steamed buns. In fact, it is not very tired. Use the roots of the palm of your hand to push the dough and knead repeatedly, and you will find that the dough is a little wet and sticky. Then add a thin layer of dry flour and continue to knead. Cut the dough halfway without big holes. The second, third and fourth parts can also be completed by the kneading function of the bread machine. Roll the dough into long strips and cut them into 10 evenly sized pieces with a knife. Use your hands to round or cut them with a knife. Put the raw steamed buns in the steamer, leaving a gap for the steamed buns in the middle, and add appropriate warm water to the steamer.
3.
After the water is boiled, turn to medium heat and continue to steam for 20 minutes. Turn off the heat for 3 minutes and then open the lid. Be careful that the steam drips on the steamed buns and it is a pit.
Tips:
The fragrant tartary buckwheat buns with a bowl of golden porridge, don’t be too heart-warming
