Ingredients for Oat Buckwheat White Flour Steamed Buns
| Flour 350g | Oats 50g |
| Buckwheat Flour 100g | Water 260g |
| Dry Yeast 3g |
Steps to Make Oat Buckwheat White Flour Steamed Buns
Step 1
Knead the dough with a dough mixer, then let it ferment. The dough will be approximately twice as large after fermentation and will become lighter.
Step 2
The dough will have a honeycomb structure inside.
Step 3
After the dough has risen, divide it in half, then each half into 4 parts, each part weighing approximately 100g.
Step 4
Roll out the dough into a rectangular shape according to personal preference, with a thickness slightly thicker than a one-yuan coin. Thin out one side of the bottom edge for easier sealing.
Step 5
Roll up the dough from top to bottom, seal the bottom edge well, and shape it nicely.
Step 6
The prepared dough.
Step 7
Wait for the second fermentation.
Step 8
After the second fermentation, the dough will be nearly twice as large and significantly lighter.
Step 9
Set a timer for 12 minutes.
Step 10
After 12 minutes, release the air and remove the dough.
Step 11
Steamed buns with a mixture of flours, providing more dietary fiber. The texture and appearance are slightly inferior to white flour steamed buns.
