Recipe: Buckwheat taro

Home Cooking Recipe: Buckwheat taro


Buckwheat is a coarse grain with a feeling of fullness and a lot of cellulose. This hoe is delicious and very chewy.



  1. The sugar is first melted with water. Add yeast to stand for a while. Add baking soda powder before pouring into the flour.

  2. Mix the rich flour and the buckwheat flour evenly, pour 1 into it, and stir it into floc with chopsticks.揉 Ten minutes into a smooth dough. Fermentation for 1 to 2 hours.

  3. The fermented dough is then simmered, smashed into pieces, rolled up, and kneaded into a mass.

  4. The group was cut into thick strips and divided into 4 parts on average. Place on a steamer and ferment for another 20 to 30 minutes.

  5. After the fire is boiled, it can be fired for 15 minutes. Open the lid for 5 minutes after turning off the heat.


I fermented it at low temperature and put it in the refrigerator for one night. If you don't have time, you can use ordinary high temperature fermentation.

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