Exclusive Buckwheat Lotus Leaf Pancake

Name: Exclusive Buckwheat Lotus Leaf Pancake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 300g All-purpose flour; 100g buckwheat flour; 5g Yeast powder; 5g white sugar; 50g Black rice flour; to taste warm water; to taste Corn oil

Soft steamed pocket buns risen with yeast and earthy buckwheat flour, shaped like lotus leaves and folded so they split open to cradle braised meats or stir-fries.

1 hrNewMedium Snacks Steam Original

Instructions

1
Flour, buckwheat flour, yeast powder.
2
I added a little bit of black rice flour.
3
Pour in warm water in small amounts multiple times, knead into a dough of moderate softness and firmness, and let it ferment in a warm place until it doubles in size.
4
Fermentation successful.
5
The inside is honeycomb-shaped.
6
Add a little dry flour, knead evenly to release the air, and let it rest for ten minutes.
7
Put a small amount of corn oil in the small pan.
8
Divide the dough into equal portions; I divided it into 10 pieces, each weighing 75 grams.
9
Take one, knead it evenly, roll it into an oval shape, and brush a layer of oil with a brush.
10
Fold in half, press out lace patterns with a small fork, and pinch the bottom.
11
As shown in the figure.
12
Finish making all the lotus leaf pancakes one by one.
13
Place into a steamer lined with parchment paper and let it proof a second time for fifteen minutes.
14
After turning on the heat, steam for twenty minutes and then turn off the heat.
15
Wait for two minutes before turning on the heat to prevent the surface from shrinking and wrinkling.
16
Finished product picture!
17
Finished product picture!
18
Finished product picture!