Cooking Steps

1. 

   Step1:Add yeast to 150ml warm water and let stand for five minutes.

2. 

   Step2:Mix the whole wheat flour, buckwheat flour and sugar powder, add in the yeast water, and knead it into a three light dough, which is smooth on the face, smooth on the hand and smooth on the basin.

3. 

   Step3:Ferment in a warm place to twice the size. Press a hole by hand and it will not shrink or collapse. It is honeycomb like inside. My oven fermenter. It's ready in an hour.

4. 

   Step4:Make coconut stuffing during fermentation - stir the milk, coconut milk, oatmeal, sugar and corn starch evenly. Pour them into the pot. Heat on medium heat and turn to low heat. Stir with the eggbeater while cooking until the resistance becomes greater. Turn off the fire when the coconut stuffing is thick.

5. 

   Step5:The cooled coconuts will coagulate. They can be rubbed into 20g balls for use.

6. 

   Step6:Take out the fermented dough and sprinkle it with whole wheat flour to make it into dough.

7. 

   Step7:Divide the dough into 50g small doses.

8. 

   Step8:Wrap the bun. Flatten a dough and put it into a coconut stuffing. Wrap the dough in a round shape and put it on the oilpaper.

9. 

   Step9:Relax on the steamer for 20 minutes. Steam on fire for 20 minutes. Turn off the heat and simmer for another 5 minutes

10. 

    Step10:Finished produc