Black rice sausage roll
By VicentaLakin
BLACK RICE, THE FACE OF WHICH IS GROUNDED, IS OF HIGH NUTRITIONAL VALUE AND CONTAINS INORGANIC SALT, SUCH AS MANGANESE, ZINC AND COPPER, WHICH IS MORE THAN ONE TO THREE TIMES HIGHER THAN RICE; IT CONTAINS SPECIAL COMPONENTS SUCH AS VITAMIN C, CHLOROPHYLL, CHLOROPHYLL, NYMPHORUS AND HYENA, WHICH ARE LACKING IN RICE, AND FREQUENTLY CONSUMES THERAPEUTIC EFFECTS SUCH AS KIDNEYS, GASTRIC BLOOD, HEMORRHAGING, HEPATOMY AND SPLEEN HEATING. IT'S POPULARLY KNOWN AS "POLYMEAL", "POLYMEAL"。
Recipe Recommendations
- black rice flour 100 grams
- ordinary flour 200 grams
- yeast 3 grams
- white sugar 1 scoop
- cool white 150 grams
Steps for Black rice sausage roll
1
100 g black flour, 200 g normal flour, 3 g yeast, 1 spoon of sugar, 150 ml cold and white, and fermented in a group of flour。
2
Fermentation for two hours。
3
Scratch one side, about 7 or 8 minutes. Prepare two clean chicken sausages。
4
There were 16 preparations and 16 sausages。
5
Put the agent on the bar, roll it on the sausage。
6
Two pans for eight. The second fermentation lasted half an hour, after which the fire was lit, and 20 minutes after the boiler was opened, after which the fire was shut down, and two minutes after the opening。
7
Steam well。
8
Fat holler。
9
Let's see. It's like hand torn bread in a direction。