Black Rice Rolls

Name: Black Rice Rolls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 100g Black rice noodles; 150g pure water; a little Vegetable oil; Some Shallots; a little salt

by Water pity

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Hanamaki with black rice noodles has become a bit darker in color, but it tastes good and is easy to make. Black rice noodles are a very nutritious food, and 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.
Now our diet is more refined, so it is better to eat some coarse grains in moderation. Black rice noodles is a good choice. It is good for our health to eat black rice regularly, but it is also good for us to eat black rice noodles. Pay attention to the method, so eating black rice noodles is healthier.

Ingredients

200g All-purpose Flour
100g Black Rice Noodles
150g Pure Water
a little Vegetable Oil
Some Shallots
a little Salt

Black Rice Rolls

1. Put the dough ingredients into the bread machine, knead the dough for 20 minutes, leave it to double its size, then knead out the bubbles in the dough until the dough is smooth.

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

3. Sprinkle with a little salt and oil, spread evenly, sprinkle with chopped green onion, and spread again.

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

5. Then cut into even small pieces.

6. Take out the 2 sections and use a chopstick to press down in the middle.

7. Take out the chopsticks and relax slightly for 1-2 minutes.

8. Pinch the two ends with your hand, gently pull a little distance, wrap it around, and pinch the two ends together.

9. After the finished Hanamaki relax for ten minutes again, put it in the steamer and cover with the lid. (The relaxation time needs to be adjusted according to the season)

10. Steam on high fire, 15 minutes after steam appears. (This is an electric ceramic stove, the open flame can be appropriately reduced for a few minutes)