Black rice buns

1

The first thing is to put black rice in a grinding cup of the King's Wallbreaker and make black rice powder。

2

Run the dry milling function, and you'll be able to make fine black rice powder. In the absence of a wall breaker, you can also see if you can buy black rice in a supermarket near your home。

3

Flour, black rice, sugar, and milk powder are placed in the mix. Use the usual adult milk powder in the supermarket, not baby milk powder. It's okay not to put milk powder, but it's better。

4

The dry yeast dissolves in a suitable temperature water (within the formulation weight) and becomes yeast water. Pour yeast into flour and then pour the remaining water。

5

If you use the chef machine, you can use the first set for 10 minutes. If you rub it with your hand, you rub it in the face, and then you rub it around 15-20 minutes hard on the board, until it is very smooth and flexible. Because flour is not the same as water, either by cooking machine or hand rubbing, water use needs to be adjusted to the actual situation, so that the noodles are not too hard or soft. The face of the bun should not be too soft, but it should be too hard to rub it to the surface. While it is not necessary to rub the film out like bread, it is necessary to make sure that the face is covered and the buns made are softer。

6

The covered face, evenly divided into six pieces, and rounded them. It was then placed in a steam pan with oil or a viscous box. A sufficient distance is left between each to allow it to swell。

7

The water in the steam pan is so hot that it's hot and hot that it's covered with a steam pan cap that the dough ferments in a warm environment for about 30 minutes, until it swells about one time, so that it can steam. Cover the pan and the fire will open up the water in the steam pot and then continue the fire for about 18 minutes. Waiting for two minutes after the fire has been shut to unplug the pan and remove the steamy buns. Eat while it's hot。

8

The finished product。

1. This black rice bun is fermented only once (i.e. before the steam), so it is less time-consuming to produce it. Black rice itself tastes good, and it still tastes good with its own soft taste. The fermentation time of the noodles varies according to temperature, and attention is drawn to the fermentation level of the noodles. The fermented pasta should be flexible, with a light hand push that will bounce back. Don't get too fermented, otherwise it's sour and coarse. Three, steamy buns are soft when it's hot, so it's delicious. If the food is not finished at a time, it can be sealed in a freezer and kept for two days. We can reheat it for a few minutes before eating. It may also be placed in a freezer room for approximately two months. You want to make groceries? No problem. We can replace black rice with other groceries, such as barley, rheumatism, red beans, oats, oats, oats, etc. (mixed mix, totals unchanged), and we can also grind it to powder with dry mills! The method of production is the same, except that water use will need to be adjusted depending on the variety of groceries。