Black rice two-color roll
By VicentaLakin
Recipe Recommendations
- black rice 50 grams
- flour 150 grams
- dry yeast 4 grams
- warm water appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
Steps for Black rice two-color roll
1
Dissolve the dry yeast with appropriate amount of warm water, stir and let stand for five minutes.
2
The black rice is washed clean and put into a cooking machine with a dry sharpening knife to grind it into thinner black rice flour, and put it in a small basin with 50 grams of flour.
3
Add appropriate amount of yeast water and dough.
4
Place the remaining 100 grams of flour in a separate basin, pour in the remaining yeast water and make dough.
5
Fermented ordinary dough to 2 to 3 times the size.
6
The black rice dough is also fermented to 2 to 3 times the size.
7
Remove the fermented dough separately, take out and knead it fully until smooth.
8
Roll out as thin and evenly thick rectangular dough sheets as much as possible.
9
Take the white dough sheet and evenly coat it with a layer of cooking oil, sprinkle with appropriate amount of salt and thirteen spices powder and wipe it apart.
10
Align the edges and cover the black rice flour slices, sprinkle salt and thirteen flavor powder on the black rice flour, and add cooking oil and spread evenly.
11
Roll up along the long side and cut into appropriate sized doses.
12
Take two doses and stack them up, and use chopsticks to press them in the direction of the stubble.
13
Pull both ends with both hands in the direction of the impression, gently stretch and twist it twice in different directions, and close the mouth to the bottom of the roll and hold it firmly.
14
Carry out secondary fermentation until it is round, put boiling water on the pan and steam on high heat for 20 minutes, turn off the heat and simmer for 5 minutes to serve.