Black and rye
By VicentaLakin
Recipe Recommendations
- whole black wheat flour 360 grams
- yeast 4 grams
- warm milk 180 grams
- purple rice appropriate amount
- water appropriate amount
- of erythritol appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Black and rye
1
Get the purple rice ready, clean it up。
2
A proper amount of water (a little less than that of rice) is used to make a slightly hard meal of purple rice with an electric meal, so that when the heat is added to the cyanol, it can be modulated。
3
Full-blown wheat powder is added to the warm milk and yeast, mixed into the face, then smoothed into the face。
4
Put it in a big bowl, cover it up to twice as big (about an hour and a half)。
5
Take the fermented pasta, exhaust it again, and divide it into 10 flat little agents (one at 60 grams, which is slightly larger because of the lower fermentation of the rye, which is not too floating) and cover it in order not to evaporate。
6
Take out a noodle。
7
it forms a thin circle (about 10 cm in diameter) on the middle thick side。
8
Packed in purple rice。
9
Squeeze the shape of the bag with your hand。
10
In turn, it is placed in the steam pan (cooled water on the pot), leaving a gap in the middle and again awakening for 30 minutes。
11
At the end of the period, the fire was activated, steamed for five minutes, and then turned on the fire for 10 minutes and shut down for another three to five minutes。
12
Okay。
13
The finished chart。
14
Low fat and low card, good meat and no meat。