Black Rice Buns

Name: Black Rice Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Black rice noodles; Some Steamed bun flour; Some warm water; Some yeast

by Lasagna

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Dyed black rice appeared on the market, I searched the Internet, and now I will teach you how to identify true and false black rice:

The first trick is to look at the gloss. The skin layer of normal black rice is shiny, and the inferior black rice is not shiny.

The second trick is to look at the skin. Normal black rice is flaky, if it is powder, it is inferior black rice.

The third trick is to look at Mi Xin. The core of normal black rice is white, while the core of ordinary rice is transparent and has no color. Black rice dyed with rice has a more uniform appearance, but the color of the dye will penetrate into the heart of the rice.

The fourth trick, look at soaking rice water. The soaking water of normal black rice is purple-red, and after dilution, it will also be purple-red or close to red. If the soaked water is like ink, it is still black after dilution, this is fake black rice.

The fifth trick, look at white vinegar. Black rice water turns green when it encounters alkaline substances, and turns deep red when it encounters acidic substances. If ordinary citizens have questions about the black rice they bought, they can use vinegar to test it. Because vinegar is acidic, if black rice water does not react chemically when it encounters acetic acid and does not change color, it must be caused by dyes.

Han Longzhi, Institute of Crop Science, Chinese Academy of Agricultural Sciences: "If it is dyed, the color will look even, but if it is not dyed, the color will not be too uniform, but there will be shades."

Experts say that we should also look at the "two whites" of black rice. The first "white" in the "two whites" is the germ of the black rice. It should be a white spot. Although the rice is black, this part should be white. The second "white" refers to the section of broken rice, and this section must also be white. "

Ingredients

Black Rice Buns

1. Soak 100 grams of black rice in tap water 1cm higher than the black rice for one night, then drain the soaked rice water.

2. Drain the drained rice grains in the shade until the rice grains do not stick together, but it is still a bit cool and damp (I blow it with the cold wind of a hair dryer).

3. Grind the dried rice grains into a fine powder with a food processor (shaking the food processor until you can't hear the sound of the particles hitting the container of the food processor, it can be judged that there are no coarse particles).

4. If you feel uneasy, you can sieve it with a sieve and polish the remaining coarse particles again.

5. Mix the steamed bun flour and black rice flour. The yeast is dissolved in warm water at 35°C (close to body temperature), and then the warm water is poured into the mixed flour.

6. Knead the noodles until the surface is light and the hands are light, and the mouth is closed and fermented.

7. Put the lid on the dough and leave it to ferment for 2 hours at 35°C.

8. When the dough becomes twice its original size and emits a fragrant, slightly alcoholic taste, it will be fermented.

9. Sprinkle some dry flour on the cutting board and hands and start kneading the dough, the purpose is to expel the pores created by fermentation.

10. You can also use a rolling pin or a household noodle machine to expel the bubbles.

11. Rub the dough into long strips.

12. Roll out into 1cm thick, 10cm wide, and 15cm long dough pieces, and cut off the irregular parts.

13. Slowly roll up the dough and roll out the joints so that the steamed bun embryo can stand.

14. Put some oil on the knife and cut off the irregular ends.

15. Then divide this volume into two.

16. Straighten the sliced steamed bun embryo inside and make it a little higher (the leftmost part of the picture is trimmed), and use the blade to round off the edges and corners of the embryo.

17. The last little leftover material can be kneaded into a round steamed bun embryo.

18. Put 1 liter of cold water in the steamer, spread wet gauze, put the embryo of the steamed buns, and wake up for another 20-30 minutes, so that the steamed buns will taste good.

19. a. After 20-30 minutes, turn on high heat and steam for 15 minutes, turn off the heat, and then open the lid after 2-3 minutes (to prevent the steamed buns from collapsing);
b. Take out the steamed bun while it is hot, so as not to stick the gauze at the bottom of the steamed bun;
c. Put the steamed buns on a shelf that can dissipate heat to prevent the bottom of the steamed buns from being soaked by the hot water vapor.

Tips:
1. The black rice has moisture after soaking overnight, so you need to add less water than usual when making the noodles. I usually use flour: the water is 100:50, this time it is about 100:45;

2. You can control the size of the steamed bun, but you still need a 1cm thick dough;

3. The toughened glass plate for cutting fruits is good for kneading dough and is not easy to stick.