Black rice buns
By VicentaLakin
Black rice from Bama, a long-lived village, has made a lot of good agricultural products, of which black rice is one of the most common characters for breakfast — the buns — because, with the addition of black rice, you can try it。
Recipe Recommendations
- black rice appropriate amount
- ordinary flour appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for Black rice buns
1
Bamahami was washed and water was immersed overnight。
2
We'll boil with proper water。
3
Flour is filled with cold, cold rice, little sugar, a little salt。
4
The yeast (about 1 per cent of flour) is released with warm water and poured into the flour。
5
A proper amount of warm water and a slightly hard noodle。
6
fermentation in warm places is twice as big。
7
It's too sticky to add some flour. Split it into little agents。
8
Separate shapes. Covered with a wet cloth or a membrane two-shot to make it lighter and lighter。
9
Cold water on the pot。
10
About eight minutes after the water has turned on (the exact time is adjusted to the size of the lasagna), before the fire is shut down, before the cap is opened for 3-4 minutes and during the steaming process。
11
Done
12
Done