Black Rice Noodle Mantou
1.
Prepare the required ingredients.
2.
Use warm water to dissolve the yeast for later use.
3.
All the ingredients are mixed, and a small amount of water is added several times to form a dough with moderate hardness and start to ferment.
4.
The fermented dough is vented and divided into the same size agent for later use.
5.
Take an agent and knead it round (the dough becomes smoother as you knead).
6.
After kneading all the steamed buns one by one, put them in the pot to proof for 10 minutes, then boil the water and steam for about 10 minutes.
7.
Finished picture.
8.
Finished picture.
9.
Finished picture.
Tips:
Remarks: The ratio of flour to black rice noodles can be adjusted according to your own taste.
The white sugar is added to speed up the fermentation, and the weather is relatively hot now, so it is okay not to add it.
If you want the finished buns to be smooth and chewy, you must knead the dough well. The more you knead, the smoother the dough.
Do not open the lid immediately after the steamed buns are steamed, but simmer for a few minutes before opening.
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