Rice buns
By VicentaLakin
The rest of the rice congee is not wasted, but it also ensures abundant nutrition for staple foods。
Recipe Recommendations
- rice porridge 500 grams
- flour 700 grams
- yeast 2 grams
Steps for Rice buns
1
The remaining rice congee warms the heat, and the yeast mixes。
2
Put on flour。
3
Smash it into a stale form。
4
It's fermented in the warmth。
5
fermented noodles out。
6
Shine the exhaust。
7
Take half, split up, make a bun。
8
Second fermentation in the steam cage。
9
Two fermented buns。
10
Cover the pan, burn the fire, steam the pot for 20 minutes, and shut the fire for 5 minutes。
11
Steamy buns. I got a black spot back there, made of pretzels。
12
It's finished. It's made of pretzels. It tastes good。