Black Rice and Black Whole Wheat Pan-fried Steamed Buns

Name: Black Rice and Black Whole Wheat Pan-fried Steamed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Black rice bread flour; 110g Black rice cake flour; 30g Black whole wheat flour; 20g Common wheat flour; 3g Dry yeast; 10g Sugar; 180g Cold water; 15g Vegetable oil

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

With the refinement of food and the continuous improvement of people's health awareness, miscellaneous grains are becoming more and more popular. In addition to obtaining rich nutrients, trace elements, and a variety of minerals, coarse grains can also provide the human body with richer dietary fiber, promote gastrointestinal motility, lower blood sugar, and remove garbage in the body.
You can also often see various delicacies made from miscellaneous grains and whole grains, such as steamed bread, rolls, pancakes, etc. in the large canteens or staple food kitchens that take out. The staple food made outside is expensive, and the oil or materials are not reassuring. Therefore, from the perspective of economy and health, it is better to buy assured ingredients to make at home more reliable, enjoy the deliciousness and health while improving Own cooking skills increase the joy of life.
Today, I made a pan of oily black rice and black whole-wheat fried steamed buns with all kinds of flour at home. Black rice was “gong rice” in ancient times, and it was a high-quality grain that could only be enjoyed by the royal family; black whole wheat was flour made from rye, and the bran in it was retained. The vitamin B group content in it was very high, which was useful for preventing athlete's foot It has a good effect on disease, increase skin elasticity and luster. Fried steamed buns are better to handle than steamed steamed buns, and the bottom is crispy and the upper part is soft and elastic, which adds to the fun of eating. "

Ingredients

Black Rice and Black Whole Wheat Pan-fried Steamed Buns

1. "Three black" flour, dry yeast, white sugar, and cold water are ready. Adding a little sugar can promote the growth of yeast, and it can also add a little sweetness to the finished product;

Black Rice and Black Whole Wheat Pan-fried Steamed Buns recipe

2. Put cold water, sugar and dry yeast into the bread bucket, shake it a few times to melt the sugar and yeast in the water;

3. Then weigh the three-black powder into the bread bucket. The ratio of the three-black powder is not strictly regulated. You can adjust it as you like; put the bread bucket into the Dongling JD08 bread machine and start the "kneading" program for 10 minutes. Three black powder is relatively water-absorbing, in case of uncertainty, you can reserve about 20 grams of cold water, and decide whether to add it according to the state of the dough;

4. The dough is shaped and soft and moist. Round the dough and place it in a bread bucket. The stirring rod does not need to be taken out. You will need to use it later; cover the inner and outer lids and start the "fermentation" program for 60 minutes; the time is not fixed, depending on the dough Fermentation state to adjust the time;

5. When the dough is twice the original size, there is a bang when tapping the dough with your fingers, poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful; grab a handful of flour and put it in the bread bucket, and then start "kneading dough" "The procedure is 5 minutes, the flour is fully kneaded into the dough, and the dough is fine and without pores;

6. Put the Sanhei dough on the kneading pad, divide it into 8 equal parts, knead them round and knead them into a drop shape;

7. Put the water-drop-shaped steamed buns in a frying pan with the same gap in the middle. Cover the lid and let it stand for 20 minutes;

8. Sanhei steamed buns are much smoother than before, soak some vegetable oil and heat them on a low heat;

9. When the bottom is shaped and the steamed buns are enlarged again, pour about 100 grams of cold water along the side of the pot, close the lid immediately, and simmer for about 15 minutes until the water is dry. Try not to open the lid halfway to prevent the steamed buns from getting inside. It collapses due to sudden cold during heating;

10. The fried Sanhei steamed buns look like water droplets and horns. The surface is smooth and shiny, and exudes a faint sweet fragrance of black rice. The surface is soft and can be bounced by pressing it with your hand. The bottom is crunchy and the pot is shaken. There was a sound of rubbing against the bottom of the pot, and 8 steamed buns danced in the pan without a mess.

11. Black rice and black whole wheat pan-fried steamed buns, the bottom is crispy, soft and elastic!

Tips:
1. The ratio of three black noodles is not fixed, you can make it as you like, you can also use other grains, or you can make it with stuffing;
2. Fry on low or low heat throughout the process, add a small amount of water to increase the humidity and prevent the steamed buns from being fried; after the time is up, simmer for 5 minutes before opening the lid; if you don't like fried, steaming is also no problem.