Black melon double rolls

My friend brought me some black rice flour from his home, saying that it's more coarse food, that it improves the symptoms of hair loss in autumn. Black rice, which is rich in selenium and iron, black food, does have the effect of fuzzy hair. In autumn, black foods, such as black sesame, purple, black rice, etc., should be eaten more often. Many mothers say that, by autumn, the loss of hair has increased considerably, but it is normal to take off seasonally, with hair growing cycles that are more visible in autumns, but much better in spring. But I know that this organic black rice is a real good thing, and don't waste it making pasta. It doesn't have to get up early for a month, and it's not nutritional。

Recipe Recommendations

high-gluten wheat flour 400 grams
vegetable oil 20 grams
Pumpkin noodles 5 grams
black rice flour 5 grams
yeast 4 grams
milk 180 grams
white sugar a little

sweetening
steamed
several hours
ordinary

Steps for Black melon double rolls

Quote preparation of food。

Floats are also a form of pasta, and it's easy for me to think about making them because I find the children like to bring some colored food, and if they make them with black rice, they don't seem to be attractive to her, so it's easy to make them with black rice and pumpkin powder. First, black rice flour and 200 grams of flour were poured into the basin, then the remaining 200 grams of flour and pumpkins were poured into another basin, and sugar was mixed with milk and 2 grams of yeast and vegetable oil were added to the two basins。

The flour in both basins is covered in smooth noodles. Vegetable oil is added to make the noodles difficult to dry and to increase the softness and strength of the noodles. The two-coloured noodles were covered with a shroud and placed on the side for 10 minutes。

Pick a pumpkin noodle, rub it down on the panel and turn it into a piece of face about a dollar coin thick。

In the same way, the black-meal noodles are turned into some sort of thick face。

The two fine pieces overlap, and then they roll up from the bottom up, and the shut is squeezed with some water, and cut into this equation with a scratchboard。

The fine-forming wreaths are placed in the steam pan, each of which is attached to a sheet of oil, which is adhesive, and is then covered with a lid and the surface wind is dried, so that they are slowly fermented to 1.5 times the size of the pot. And then we'll burn the water out of the steam pan and put the steamer on it, and it'll be 10 minutes。