How to make tartary buckwheat flour steamed bread

Raw materials: 200g wheat flour, 100g bitter buckwheat flour, 3G dry yeast, 10g fine granulated sugar, 167g warm water


1. Dissolve the dry yeast in part of warm water, put the fine granulated sugar, wheat flour and tartary buckwheat flour into the steel basin, and mix them evenly;

2. Pour the yeast water into the flour and stir it evenly. Then slowly add another part of warm water and stir it while adding. Finally, knead it into a smooth dough, cover it and put it in a warm place to ferment it to 3 times the original size;

The production method of coarse cereals steamed bread

3. Take out the fermented dough, knead it thoroughly, divide it into equal amount of small dough, and then knead it one by one to form a round steamed bread green body;

4. Put the water in the steamer, put the steamed bread on the grate, cover it and let it grow again for half an hour to 40 minutes;

5. Take a pot on the stove and bring it to a medium high fire. When the water in the steamer boils, turn it to a medium low fire and steam for 15 minutes. Turn off the fire and simmer for 3 or 5 minutes. Then remove the lid of the pot and take out the steamed bread;