Originally, I was prepared to make a white-faced steamed buns, but I accidentally made a buckwheat hoe, so let’s take a buckwheat hoe.
Look for recipes, check the instructions for using the dough mixer and steamer. I am in a hurry.
300 g of flour, 150 ml of water, and yeast water into a dough mixer for ten minutes.
Fermentation function for ten minutes.
Remove the dough and find too much water. Add some flour and continue to rub for ten minutes until there is no air hole.
Add a little dry powder and taro.
Heat the steamer, turn off the flame, put the steamed bread into the pan, cover it for a few minutes, and start steaming for 15 minutes.
The first time the taro was made successfully, it was fragrant and firm, and it was delicious. I felt that the color was wrong. I found that the dry powder that I later added was buckwheat flour, so the first taro production experience became the legendary buckwheat taro.
In fact, the amount of ingredients is not so accurate, it is estimated, so this success does not mean that it will succeed in the future.