Black Rice Rolls

Name: Black Rice Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 20g Black rice flour; 160g water; 5g milk powder; 3g yeast; 2 pieces Shallots; a little salt; a little Vegetable oil

by Water pity

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The Hanamaki with a little black rice noodles has become a little darker in color, but the taste is still good. Now our diet is more refined, so it is better to eat some coarse grains in the right amount. Black rice noodles is a good choice. It is good for our health to eat black rice regularly, but eating black rice noodles You should also pay attention to the method at the time. It is healthier to eat black rice noodles like this. Black rice noodles are a very nutritious food. Black rice noodles are rich in various nutrients. First of all, black rice noodles contain a lot of protein and fat. At the same time, it is also rich in carbohydrates, B vitamins and vitamin E. In addition, black rice noodles contain trace amounts of calcium, phosphorus, potassium, magnesium, iron, and zinc. All the elements can help the human body to replenish, which is good for our health.

Ingredients

Black Rice Rolls

1. Put all-purpose flour, black rice flour, water, yeast, and milk powder into the bucket of the bread machine, start the MIX program, and mix the dough for 20 minutes. (For bread machine without MIX program, just select the option of kneading)

2. After the program is over, don't take it out, just ferment it in the bread machine to double its size. (It can be fermented directly inside the bread machine in summer, and the fermentation program can be selected for fermentation in winter)

3. After fermentation is complete, take out the dough and knead until the dough is smooth and relax for ten minutes.

4. Simply press the dough into a uniform rectangle.

5. Use a rolling pin to roll as much as possible into a rectangular shape.

6. Sprinkle a little salt, oil, and spread evenly.

7. Sprinkle with chopped green onion and spread again.

8. Fold in a long strip from one direction to the other.

9. Then cut into small pieces of similar size.

10. Take out 2 sections and stack them together.

11. Use a chopstick to press it down in the center position, and then pull out the chopsticks, the Kuaishou version of the small Hanamaki is completed.

12. After all the hanakis are done, relax for ten minutes. (Relax for a longer time in winter, and remember to cover it with a cloth when you are slack)

13. Put the loosened Hanamaki in a steamer and steam it on high heat, 12-15 minutes after steam appears. (This is an electric ceramic stove, the open flame can be appropriately reduced for a few minutes)

Tips:
1. The ratio of black rice noodles to white rice noodles is not absolute, it can be adjusted according to personal preference. \n2. The time for steaming Hanamaki is not only based on your firepower, but also depends on the size of your Hanamaki to adjust the time. \n3. The green onions for Hanamaki are best selected.