1. Let me talk about the filling first. Mine is leftover rice, so add water and sugar and stir-fry on medium-low heat. If there is no leftover rice, put the black rice and rice together, rinse, add water and add sugar to cook the rice, which can be a little bit rotten. This step can also be done while the dough is fermenting.
2. 130g milk, 180g high powder, whole egg liquid, sugar, yeast, mix well with chopsticks in a basin, cover with plastic wrap and refrigerate in the refrigerator for more than half an hour (overnight is also acceptable, but the yeast is not put in the next step. put).
3. Knead the remaining 70g of high flour into the dough, pour it on the chopping board and push it with the root of the palm, and then retract and fold, repeat this action until the dough reaches the expansion stage, during which, according to the degree of dryness and wetness of the dough, gradually knead the remaining 20g of milk into the dough (It does not have to be 20g, the dough is less wet, and more can be added to the dough if it is dry).
4. Pull the dough apart, sprinkle salt on the dough, pour about 5g of oil on the palm of your hand and spread it on the dough, continue to push the oil into the dough and knead it evenly. Repeat the oiling, pushing and kneading motions until the oil is completely kneaded into the dough.
5. Cover with plastic wrap at room temperature or refrigerate and ferment to 2~2.5 times larger. Dip your finger with dry powder and poke a hole in the dough. If it does not rebound or collapse, it will be cured (the rebound is not good, the collapse is too large).
6. Divide into about 40g portions, and knead the round lid plastic wrap for 15-20 minutes.
7. Take a piece of dough, flatten it, and roll it round, put a spoonful of black rice filling, and squeeze it up like a bun.
8. Close the mouth tightly and squeeze it down, arrange it into a circular shape and place it on a baking tray lined with greased paper/cloth, and cover with plastic wrap twice. I don't have a fermentation tank, nor does the oven have a fermentation function. They are all fermented at room temperature.
9. Preheat the oven up and down at 180°C, and bake the middle and lower layers for 25 minutes. Shake the baking tray out of the oven, place it on a shelf to cool, and keep it sealed at room temperature or frozen.
Tips:1. Please adjust the oven temperature and time according to your own oven.
2. There are many recipes for kneading on the Internet.
3. Milk can be replaced with water, yogurt, rice porridge, etc., just replace the same amount. If the dough is dry, add liquid and knead it in slowly until the dough is soft like an earlobe.
4. The black rice filling can also be replaced with other fillings.
