How to make steamed tartary buckwheat cake

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  1.Pour the tartary buckwheat powder, flour, sugar and baking soda into a basin and stir evenly.Pour the yeast into another bowl and add warm water of about 35 degrees to dissolve.Gradually pour it into the basin and stir.The water should be smaller than the yeast.Add more water to the dough than usual, stir with a spoon until there are no particles and it becomes a thick slurry, cover it and let it ferment.(It should be fermented in a warmer place during winter fermentation.)

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  2.Two hours later , the fermented tartary buckwheat cake slurry has bubbles and strings when scooped up.Find another small bowl and brush a layer of oil with a small brush in the bowl.(It is easy to demould after steaming.) Use a spoon to stir the slurry evenly and remove the bubbles.Stir to release the air, scoop into a small bowl, don't scoop it full, leave enough space, sprinkle with sesame seeds, wait for about ten minutes to ferment, then boil the water in the steamer, put it into a small bowl to steam, and steam over high heat for twenty minutes.

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  3.After twenty minutes, don’t be too busy to take off the lid and simmer for two minutes.Open it to prevent it from shrinking.After taking off the lid, place the tartary buckwheat cake in the small bowl mold upside down on the plate.