Black rice flour steamed buns
Ingredients: high-gluten flour
Recipe Recommendations
- high-gluten flour 750 grams
- black rice flour 100 grams
- yeast 5 grams
- white sugar 15 grams
- sweetening
- cook
- several hours
- ordinary
Steps for Black rice flour steamed buns
1
Mix flour, black rice flour, and white sugar.
2
Dissolve the yeast with warm water (hand warm) and let stand for 1-2 minutes. Pour the yeast water into the powder little by little and stir with chopsticks until there is no dry powder on the bottom of the basin. Knead the flour into a smooth ball, and use the folding method to knead the dough saves time and effort.
3
Place the dough in a basin, wet your hands with water, wipe the surface of the dough with some water, seal the basin with plastic wrap, and ferment at room temperature until the next morning. The temperature here at night is about 15 degrees, so the fermentation time will take longer. If the temperature is high, you need to put the dough in the refrigerator for low-temperature fermentation.
4
The next morning, fill the steamer with a proper amount of water, boil it to more than 50 degrees (the water is a little hot but no steam is produced yet) and turn off the heat. Rub the prepared dough evenly and exhaust the air. Cut into six small dough pieces of the same size.
5
Round it round with your hands, close your mouth down, place it on the corn leaves, and then place it in a steamer for secondary fermentation.
6
The green volume of steamed buns is doubled.
7
Turn on high heat, steam for 10-12 minutes, then turn off the heat. Cover for 5 minutes and then remove it.
8
Cut the steamed buns into slices and place them on a plate.