Milk buckwheat steamed buns

Overview

My breakfast usually consists of porridge, rice noodles and noodles. When eating porridge, I will make some steamed buns, steamed buns, etc. one night in advance and heat them up the next day. I made some milk buckwheat steamed buns today. They looked dusty, but I didn’t expect them to be delicious. This time, only oil and no sugar were added to the flour, but the steamed buns had a natural flour aroma and sweetness when chewed. Although there is buckwheat in it, the texture is not thick at all and is delicious.

Tags

• pasta
• home cooking
• breakfast
• steamed bun hanamaki
• arowana multipurpose buckwheat wheat flour
• corn oil
• dry yeast
• milk

Ingredients

Steps

1. 1 Weigh the flour. I make 7 pieces in one pot at a time, and use 220 grams of flour. If I make steamed buns, I use 200 grams of flour.

   

2. 2 Add yeast to the flour and mix well, then pour in the oil, while pouring the milk, use chopsticks to stir in circles to form a dough.

   

3. 3 Then knead into a smooth dough and cover to ferment.

   

4. 4 The dough is fermented until it is 2-2.5 times in size and has a loose honeycomb structure.

   

5. 5 Sprinkle a little dry powder on the chopping board, take out the fermented dough, fold it repeatedly and press to deflate it.

   

6. 6 Cut it into a ball and look, there are no obvious holes.

   

7. 7 Divide the dough into portions, cover and let rest for 10 minutes. I usually make 7 in one pot.

   

8. 8 Take a small piece of dough and fold and knead it repeatedly with the heels of your hands. I knead it 100 times, so that the steamed buns will have no bubbles and a smooth surface.

   

9. 9 Shape the kneaded dough into a round shape, cover it and let it rest for a while.

   

10. 10 Let rise until 1.5 times in size. Then boil water, steam for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid.