How to make pure buckwheat flour steamed buns

Coarse grains can exercise gastrointestinal digestion. For people with poor bowel movements, coarse grains can regulate the stomach and intestines of constipated patients. In addition to being good for the stomachs of patients with constipation, coarse grains can also make the skin smooth. But many people know that the most coarse grain food is whole wheat bread, but they don’t know that there is a kind of food called buckwheat steamed bun which is more helpful to exercise the stomach and intestines than whole wheat bread. The making method of buckwheat steamed bun is the same as that of ordinary steamed bun. The following introduces some benefits and matters of buckwheat steamed bun.

How to make steamed buns with buckwheat noodles:

1. Pure buckwheat steamed bread

Ingredients: Buckwheat flour 100g

practice:

1. Use baking powder and buckwheat flour to make dough.

2. 2. When honeycomb holes appear in the dough, divide the dough into small pieces and make steamed buns.

3. 3. Put the steamed buns in a steamer and steam them until cooked.

   2. Black rice and buckwheat steamed bread

   Ingredients: 100g buckwheat flour, 150g high-gluten flour, 20g black sesame powder, a little instant oatmeal, 3g yeast, 25g butter, one egg, 3g salt, 30g sugar, warm water as needed

   Method: 1). Mix buckwheat, flour, sesame powder, and half of the oatmeal together, add salt and eggs. 2). Dissolve the yeast in a little warm water (about 60 ml), add sugar to melt, and slowly pour it into the flour, stirring while pouring, and check the consistency of the flour. If you think the flour is too hard, add more warm water. Finally, add butter and knead it until it becomes a smooth dough. Cover it with wax paper and start wet fermentation until it is twice as large. 3). After the dough has fermented, take it out, use a rolling pin to press out the bubbles inside, and divide it into round piles of suitable sizes. 4). Grease the baking tray with oil, place the dough on the baking tray, and then ferment for 30 minutes using the above method. Sprinkle oatmeal on the surface. 5). Preheat the oven to 170℃, bake for 8 minutes on upper and lower heat, then change to lower heat at 150℃ and bake for 5 minutes, until cooked.

   Notes: 1). The stickiness of grain flour is not very clear, and the ratio of water absorbed is not very correct, so it is best to add water little by little. When the yeast water is used up, add warm water while stirring until you get a satisfactory dough. 2). If you ferment in the oven, the oven itself is very humid, so there is no need to sprinkle water. If the oven is dry, spray the inside of the oven before baking.