Black rice buns
By VicentaLakin
these buns are not as soft as the red sugar ones that used to be made, and they're almost 80 g less water, and they're very chewy. when i was a kid, i ate my grandma at home, and i made these really tough buns
Recipe Recommendations
- organic flour 350g
- black rice flour 150g
- water purification 180G
- white sugar 10g
- yeast powder 5g
- salad oil 10g
Steps for Black rice buns
1
Called organic flour, black rice powder and sugar, evenly mixed。
2
the yeast is 100 g of clean water, which mixes and fully dissolves。
3
The yeast drops into the flour and mixs it to absorb it。
4
the remaining 180g water was poured into the flour several times, adding salad oil and rubbing it into smooth noodles。
5
Noodles are placed in the basin with wet cloths and fermentation in an hour。
6
When the fermentation is completed, it is evenly divided into eight small flounders, covered in micro-humid cloths for 15 minutes。
7
Cold water is placed in the steam pan, a moist gauze is placed on the shelf, and it is placed in the upper garlands, with 25 minutes of evaporation。
8
When the buns are steamed, take it out cool。