Buckwheat and black rice steamed buns

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of making buckwheat and black rice steamed buns.

1. Mix rice wine and water, add 150 grams of flour and stir into a batter. Ferment at room temperature for about 2-3 hours until the batter is fully fermented. The fully fermented batter looks like it has a lot of bubbles, as shown in the picture, and its volume will increase by 2-3 times

2. Add all the flours into the batter

3. Knead the dough until the surface is smooth, then cover the bowl with plastic wrap, or cover the dough with a wet cloth, or cover it with a lid, and let it ferment at room temperature.

4. The volume of the fermented dough has obviously increased by more than double. When you open it and see that it is honeycomb-shaped, the dough is fermented.

5. The volume of the fermented dough has obviously increased by more than double. When you open it and see that it is honeycomb-shaped, the dough is fermented.

6. Steam over high heat for 25 minutes. This steamed bun is not particularly big and can be steamed in 25 minutes. If the bun is larger, it will take 30 minutes.

7. The steamed buns are black and translucent in color, and look very nice. Although they are made of whole grains and the dough I made is very hard, the buns are well made and still soft enough. I couldn't help but eat a piece. I have to say, the multi-grain steamed buns were also very delicious. I kept a few for myself and gave the rest to my mother.

After seeing the buckwheat and black rice steamed buns introduced to you today, I think you may have learned how to make it. The editor hereby reminds everyone to prepare the ingredients as required so that better dishes can be made.