How to make buckwheat flour, shepherd's purse and bean curd dumpling

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a buckwheat flour, shepherd's purse and bean dregs bun that is suitable for nourishing your body in autumn.

1.121 gluten flour and buckwheat flour are mixed, yeast powder is diluted with 120ml water, and the mixture is broken into small pieces.

2.212 Chop the vegetables separately and mix them evenly, then add seasoning to make stuffing.

3. Knead the dough into a ball, cover and leave for 1 hour, refrigerate overnight.

4. Because I usually knead the dough the night before and wrap it the next day, which saves more effort, and the coarse grain flour will be more delicate and taste better after absorbing water overnight.

5. Take it out and return it to the temperature on the second day. Let it ferment until it is more than 1.5 times larger and has large holes inside.

6. Knead the dough into strips, cut into sheets, wrap the fillings; let it rise for about 20 minutes

7. Put a soaked wet cloth into the tagine pot

8. Cover with high temperature baking cloth or baking paper

9. Place the steamed buns on the baking sheet

The steps for making buckwheat flour, shepherd's purse and bean dregs dumplings are simple, but to make it well, you still need to try and practice seriously. Although the method is important, understanding is more important. Only by truly understanding can you make delicious food.