As we all know, there are many ways to make steamed bread. Different methods use different ingredients and ingredients. Many people will use buckwheat flour to make buckwheat steamed bread, which is a common steamed bread method. Buckwheat flour is very particular about making steamed bread, so should buckwheat flour be added with white flour to make steamed bread? Let's take a closer look!

Does buckwheat flour have to be mixed with white flour to make steamed bread? Buckwheat flour must be mixed with white flour to make steamed bread, because buckwheat flour has no gluten and cannot wrap the gas produced during fermentation, so it is impossible to make steamed bread with buckwheat flour alone. The bigger the steamed bread with white flour and buckwheat, the more delicate the taste. If you try this kind of coarse grain steamed bread for the first time, you can try the ratio of 300 grams of white flour and buckwheat flour 100 grams, which is relatively easy to eat.

There are two kinds of buckwheat, one is sweet buckwheat and the other is bitter buckwheat. The light gray buckwheat noodles in our common supermarkets are generally ground from sweet buckwheat noodles, while the other dark buckwheat noodles are ground from bitter buckwheat.

Buckwheat noodles are low in calories and full, and many dieters like to eat buckwheat noodles. Steamed bread made of sweet buckwheat flour is also gray. Tartary buckwheat flour is used to make steamed bread, which is reddish brown and slightly bitter.

Does buckwheat flour need flour to make steamed bread? Generally, flour is needed.

The toughness and elasticity of buckwheat flour are poor, and the gluten network of pure buckwheat flour cannot contain the gas produced by yeast, so the effect is not good. So everyone should add some flour. It also solves the problem of flour sticking to hands. Only two or three ounces of buckwheat flour are added to a catty of flour bought outside.

Pure buckwheat flour can't make steamed bread. Why? Buckwheat flour cannot be fermented because it has no gluten and cannot wrap the air produced during fermentation. If you use pure buckwheat flour to make steamed bread, the result will definitely be acne.

Not only steamed bread, but also noodles made of buckwheat noodles and buckwheat cakes must be mixed with a certain amount of wheat flour. Therefore, if you want to use buckwheat flour to make steamed bread, you must add a proper amount of flour to make fluffy and soft steamed bread. The more buckwheat flour content, the rougher the taste, and the more delicate it is.

Detailed steps of home-made buckwheat steamed bread:

The first step is to prepare the ingredients. The ingredients for making buckwheat steamed bread are buckwheat flour, flour, milk, yeast and warm water. Buckwheat flour and flour are sold in major supermarkets and can be purchased directly.

Choose fresh and pure milk for milk. If there is no milk, you can use milk powder instead. Note that the warm water needed here is cold and warm water, so there must be no mistake.

Step two, dissolve the yeast. Take a bowl, pour proper amount of warm water into the bowl, and dissolve the yeast in the water. As mentioned earlier, warm water is needed, because it can effectively sterilize after boiling, and there are many harmful bacteria in cold water, which will affect yeast fermentation, and it will be hard if steamed bread is not made. After the yeast is dissolved, pour in a proper amount of milk and stir well for later use.

The third step is to knead the noodles. Take a large plate, pour the dissolved yeast into the basin, mix the flour and buckwheat flour in a ratio of 3: 2, pour into the basin, stir with chopsticks into cracked batter, and then knead it into dough by hand. When kneading dough, you should knead the dough with a little force. During this period, flour can be added according to the wet and dry conditions of the dough until the surface of the dough is smooth and not sticky. At this time, knead, seal the mouth of the basin with a layer of plastic wrap and let the dough ferment.

Step four, knead the dough. Sprinkle a thin layer of flour on a clean table, take out the fermented dough, knead it a little, and let the air out of the dough. Divide the dough evenly into small equal parts, knead the divided dough into smooth balls one by one and put them on a plate sprinkled with flour to prevent the dough from sticking to the plate and being difficult to take out, so that the dough can be slightly raised.

Step five, steam steamed bread. Add a proper amount of water to the pot, put on a clean steamer, evaporate the water in the steamer, and brush a layer of cooking oil on the steamer frame with a brush to prevent the steamed bread from sticking to the bottom and being easy to take out.

Put the prepared dough on the steamer one by one, cover it, and boil the water in the pot with high fire. Boil the water for 10 minutes, and cease fire. Simmer a little, open the lid and press the surface of the steamed bread with chopsticks. The depression pressed by the steamed bread can rebound immediately, indicating that the steamed bread has been steamed and can be cooked.

Making skills of buckwheat steamed bread 1 Yeast cannot be dissolved in hot water, otherwise it will burn the yeast and affect the fermentation effect. After adding flour, you should patiently knead the dough until it is smooth, so it will be much easier to knead the fermented dough again.

2. The second kneading is also the molding stage, so it is necessary to flatten the dough before molding, but the second kneading time should not be too long, otherwise it will affect the fermentation effect, so the first kneading must be polished.

3. The dough should be fermented for the last time, and the fermentation time should not be too long or too short. According to the fermentation state of dough, the fermentation time will be faster when the room temperature is high, but the opposite is true when the room temperature is low.