Black rice buns and bean sandbags
By VicentaLakin
We're tired of white buns, we're gonna change our tastes today, we're gonna double its nutrients, and we're gonna need a box of homemade soybean sands. Black rice powder is a ready-made black rice cake powder, because I don't usually make cake a lot. How can I waste food when it's finished? “Whoever knows how hard it is to eat, and how hard it is to be fed,” he said. The black rice cake powder is much weaker than the low-banded flour, and if it's used simply to steam, it's too soft to taste and lacks elasticity to be rough, so I've got some medium-band flour. The mix of crude grains with flour is more appropriate at 1:3 in common, keeping the finished product perfect and adding additional nutrients. But it's good that we don't do business, so we can break this ratio and do what we like. It was not surprising that the black and purple buns and bean sandbags were ugly and that the whole family was admired at the table. In addition to the homemade soybeans, the smell of the black rice and a slightly rough taste are given points。
Recipe Recommendations
- Black rice cake powder 250 grams
- medium-gluten flour 200 grams
- dry yeast 5 grams
- white sugar 10 grams
- bean paste 约300 grams
- Cold water at room temperature
Steps for Black rice buns and bean sandbags
1
Black rice cake powder, condensed flour, dry yeasts, a little sugar, room warm water and potted water are not known, so water is added to the flour by volume; if there is a kitchen scale that weighs about 55% of the flour volume。
2
Scattered with chopsticks, then rubbed into smoother noodles; black rice cake powder was low-coated powder, which made it slightly less elastic; the ratio of the two powders could be adjusted according to the preferred taste; and fermented on the basis of the warm and wet parts。
3
The soybeans are homemade: red bean is fully blistered with cold water, cooked with electric rice, then dried up with a cuisine machine, then made into a non-composed frying pan, added a proper amount of vegetable oil and red sugar to the state you like, in a preservation box, in a cold lid, and can be frozen or frozen。
4
Split the bean sand into equals, each bean sandball weighs about 40 grams, and the size is adjusted as you like。
5
The pasta is 2-2.5 times the size of the pasta, and the finger-tip flour piercs the top of the pasta and does not collapse。
6
Lift up the noodles, with a flat air hole at the bottom and a fermented fragrance of micro acid。
7
The noodles are placed on the operating table and two pieces of barbed flour (out of weight) are spread so that they can be rubbed slightly and smooth, and there are no visible air holes after they have been cut。
8
Scratch the noodles into long strips and cut into a flat agent; I cut 12 agents; the size of the agent determines the size of the bun or bun, which is optional。
9
Six of them were re-constructed into a ball and placed in a steam pan with a evaporation sheet, without a evaporation sheet that could be painted with oil; it would also be possible to use an ordinary steam pan。
10
The rest of the noodles are flattened and made into hand-sized noodles with soybean sandballs on top。
11
Shut up and make it smooth。
12
For each bag containing a steambox, a steambox, oil sheet or a layer of oil, the bean sand bag is placed on the tank; in order to prevent the adhesion during heating, a sheet of oil paper may be placed between the bean sacks。
13
Put the steam dish on the steam pan for about 20 minutes。
14
The previously made buns were also packed and placed in the steam tank for about 20 minutes。
15
It's a steamy bean bag, because black rice cakes are too much powder, so it's not particularly smooth, but it's hard to contain the smell of black rice。
16
It's a steamy bun, so it's a little smoother because it's a little hard。
17
Black rice buns and soybean sandbags, double nutrients, smellyBlack rice buns and bean sandbags Make Tips
One, the ready-made black rice cake powder that I use, is a part of the mix of black rice flour and low-weather flour; if you make it yourself, it is recommended to use medium-weather flour or high-weather flour, because the condensity of the flour itself is so bad that it can be enhanced by the weight of the flour, which is fine if it is not in the shape of the finished product; two, the self-made soybean salves do not have much oil, and the oil is only made so that they do not stick when they are made; this is a soybean sand, which has very little oil; if it is made, it is also recommended to choose soya sand, and not soy sand, which is better to be used for the moon cake。