Purple rice black steamed buns

1

Mix the purple rice flour and flour.

2

Then use warm water at about 30 degrees to blend the yeast into the flour and make a dough with appropriate hardness and hardness.

3

Then refrigerate and ferment for 16 hours, or ferment at room temperature for about a day, and ferment about 2 times the bubbles evenly.

4

Then put the alkali into a bowl, add a little hot water to melt, then let it dry slightly, pour in more than half of it on the dough and start kneading it.

5

To knead the dough repeatedly, add a little flour and knead it. If it feels not enough, dip it in some with your hands and add it repeatedly until it is smooth and elastic. It smells neither sour nor alkali, and pat the dough with a loud noise. Wake up for about 2 minutes.

6

Then rub into long strips and cut into 16 evenly distributed doses.

7

Then stick with flour and knead it repeatedly into steamed buns with smooth surface.

8

Then put it in a steamer and steam. Pour cold water into the pan and cook for about 12-15 minutes. Cease fire and simmer for 2 minutes.

9

The cooked steamed buns are better eaten while they are hot.

Yiru's confidences: How to check whether the alkali is suitable? 1. Smell the taste: If there is sour taste, there is less alkali. You can add a small amount of alkali water. If there is an alkaline taste, it is alkaline and it is awakening. 2. Tap and listen to the sound: The tapping sound sounds crisp and cool, and it is appropriate if it is loud. 3. Check the pores: knead the dough and cut it open to see if the pores in the incision are even. 4. Taste the taste: It will be slightly sweet when the alkali is suitable. 5. Check the elasticity: After kneading it well, there will be some swelling. Pressing with your hands is elastic and the surface is smooth. If it is soft and sticky, it is less alkali. If it is hard and cannot feel it, it is more alkali. 6. Experiment: Take a small piece and place it in the pan and burn it over low heat. You can also check it. 7. The color of purple rice when placed in yeast is purple, and it is normal to change color to black after natural fermentation and alkali. 8. If the surface is smooth and the internal structure is delicate, you must knead the dough repeatedly to make the finished product look better.