How to make barley buckwheat steamed buns

• 

  1.I don’t know if the buckwheat flour I bought is pure.Pure buckwheat flour cannot be fermented with yeast

• 

  2.120g coix kernels (I added a little mung beans and red beans to increase the taste) add water and boil until soft.Strain the soup to get 300g of cooked coix kernels, and add an appropriate amount of sugar or honey according to personal preference

• 

  3.If you don’t like the texture of whole coix kernels, you can use a food processor to smash them (⚠️It’s very sticky after being crushed).I like the texture of whole coix kernels, but I broke them for demonstration)

• 

  4. 300g buckwheat flour + 5g yeast powder, stir well, wait until the barley soup is warm, take 100g and add the flour Mix the mixture with chopsticks until it becomes fluffy.

• 

  5.Knead for about 5 minutes to form a smooth dough



6.Cover the dough with a damp cloth and place it in a warm place to ferment for about 40 minutes

• 

  7. My buckwheat dough did not increase in volume after 40 minutes.Although it had a strong fermentation aroma and the dough did not shrink when I poked it deeply with my fingers, It should be pure buckwheat flour hahaha.
  Roll out the dough to a uniform thickness (unfermented dough should not be too thin), spread evenly with coix kernels

• 

  8.Roll up and cut into pieces of similar size

• 

  9.Then put Put it on the steaming bottom covered with wet cloth.My dough can't ferment.Put it in the steamer and steam it with cold water and high heat for 20 minutes (if it is fermentable dough, let it ferment in the steamer for half an hour and then steam it with high heat).After steaming, Turn off the heat and simmer for 3 minutes before opening the lid.Pick it up immediately to prevent the steamed buns from sticking to the steamer cloth.

• 

  10.This is the appearance of steamed buns made from pure buckwheat flour.The fragrance of coix kernels and buckwheat I like the aroma of both, and the coix kernels are very chewy if they are not broken.Unfortunately, mine was broken.
  If you can’t finish it at once, let the steamed buns cool completely, put them into a plastic bag, tie the mouth of the bag, and freeze it in the refrigerator.It can be kept for a month.When you want to eat it, just take it out and steam it thoroughly.