Black Rice Buns & Bean Paste Buns

Name: Black Rice Buns & Bean Paste Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Black rice cake flour; 200g All-purpose flour; About 300g Red bean paste; 5g Dry yeast; 10g Sugar; Around 280g Room temperature cold water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I'm tired of eating white steamed buns. Let's change the taste today. Let's have a black rice steamed bun to double its nutrition. It just so happens that there is a box of homemade bean paste filling, which I will use together.

Black rice flour is the ready-made black rice cake flour, because I don’t usually make cakes a lot. Seeing the flour expires, how can I waste food? "Who knows that Chinese food is hard work." He has been taught to cherish food since he was a child, and we must set an example for our children.

Black rice cake flour is lower gluten than low-gluten flour. If you simply use it to steam steamed buns, the taste will be too soft and lack elasticity, so I matched some medium-gluten flour.

According to the conventional coarse grains, the ratio of coarse grains and flour is more suitable at 1:3, which can not only maintain the perfection of the finished product, but also increase additional nutrients. But fortunately, we are not doing business for sale, so we can break this ratio and do what we like.

Unexpectedly, the black and purple steamed buns and bean paste buns looked ugly, and they were sought after by the whole family. In addition to the refreshing and moist taste of the homemade bean paste filling, the aroma and slightly rough taste of this black rice also give points.

Ingredients

Black Rice Buns & Bean Paste Buns

1. Black rice cake flour, all-purpose flour, dry yeast, a little white sugar, and room temperature water are all placed in the basin. The water absorption of the flour is uncertain, so add water gradually; if there is a kitchen scale for weighing, the amount of water is generally 55% of the amount of flour about;

Black Rice Buns & Bean Paste Buns recipe

2. First use chopsticks to stir it into a flocculent shape, and then knead it into a smoother dough; black rice cake flour is a low-gluten flour, so the dough is slightly less elastic; the ratio of the two flours can be adjusted according to the taste; Basic fermentation in warm and humid places;

3. The bean paste filling is homemade: the red bean paste is completely soaked in cold water, simmered in a rice cooker, and then made into a paste with a cooking machine, and finally into a non-stick wok, add appropriate amount of vegetable oil and brown sugar to the state you like, and put it in the crisper. Cover the lid after cooling, can be refrigerated or frozen;

4. Divide the red bean paste into equal parts, each bean paste ball weighs about 40 grams, and the size can be adjusted as you like;

5. The made dough is 2-2.5 times the original size. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking;

6. Lift the dough, with even pores at the bottom, with a slightly sour fermented aroma;

7. Place the dough on the operating table, sprinkle two handfuls of all-purpose flour (outside the serving size), knead slightly hard to make the dough smooth, and there are no obvious pores after cutting;

8. Knead the dough into slender strips and cut them into uniform doses; I cut 12 doses; the size of the doses determines the size of the steamed buns or steamed buns, this is optional;

9. Knead and knead 6 of the pasta into round balls again, and place them in a steaming pan with a steaming cloth. If there is no steaming cloth, brush a layer of oil on the steaming pan; ordinary steamer is also possible;

10. Flatten the rest of the dough and arrange it into palm-sized noodles, and place the red bean paste balls on top;

11. Seal and make the seal smooth;

12. Put the steaming tray in the steaming tray, spread oil paper or a layer of oil, put the bean paste buns on the steaming tray after each package is wrapped; to prevent sticking together during the heating process, put a piece of grease paper between the bean paste buns;

13. Place the steaming pan on the steamer and leave it to ferment for about 20 minutes;

14. The steamed buns made earlier are also put in the steamer after finishing, and fermented for about 20 minutes;

15. This is a steamed bean paste bun, because the black rice cake has too much flour, so the gluten is poor, the surface is not particularly smooth, but it is difficult to resist the aroma of black rice;

16. This is a steamed bun. Because it is rubbed harder, the surface is slightly smoother.

Tips:
1. The ready-made black rice cake flour I use is a mixture of part of black rice flour and low-gluten flour; if you make your own flour, it is recommended to use medium-gluten flour or high-gluten flour, because the gluten of black rice flour itself is very poor. , The gluten of flour can be used to improve it. If you don’t care about the appearance of the finished product, it doesn’t matter which flour you use;
2. There is not much oil in the homemade red bean paste, the oil is just to not stick the pan during frying; this is water bean paste, which means that the oil content is very small; if you use ready-made bean paste products, it is recommended to choose water bean paste instead of oil Bean paste; oily bean paste is better for making moon cakes.