Whole Buckwheat Steamed Bun

Prepare the buckwheat flour.

Put it into a large bowl.

Gradually pour in 160 grams of boiling water.

Mix into a dough-like texture, let it cool slightly, then add yeast powder.

Knead into a smooth dough, cover with plastic wrap, and refrigerate overnight for fermentation (since buckwheat flour has a coarser texture, this time the cold fermentation method was used).

Fermented dough (take out the dough the next morning).

Let it rest at room temperature for 30 minutes, knead until smooth again, and divide into 6 equal portions.

Roll each one into a slightly taller round bun shape.

Place into the steamer, leaving a gap in the middle, and let it rise again for 30 minutes.

Put cold water in the pot, after it starts steaming, steam on high heat for 15 minutes, then turn off the heat and continue to steam for about 3–5 minutes.

Alright.

Finished product image.

Finished product image.

Rich wheat aroma, with a chewy texture.

One more picture.