1. Melt a small amount of brown sugar with water, add yeast powder and let stand for five minutes.
2. The ratio of all-purpose flour and black rice flour is about 2:1, which cannot exceed this ratio, otherwise the taste will be rough. Add yeast water and knead it to form a smooth dough, ferment to twice its size, and gently poke with your fingers without collapsing or shrinking.
3. Crush the brown sugar, add flour and sieve, the ratio is about 1:1. The proportion of brown sugar is thinner, and the proportion of flour is thicker. It depends on preferences.
4. The fermented dough is vented and kneaded again until the surface is smooth, divided into small doses, and rolled into a circle.
5. Fold the three sides of the round shape to the back, put the brown sugar filling in the middle, and then put some black sesame seeds. The black sesame seeds are fried and crushed with a rolling pin. It is more fragrant?
6. Pinch up the three corners.
7. Pinch up the three sides too, don't leak the stuffing.
8. Wake up for 20 minutes after wrapping, use a pot of cold water, and turn off the heat about 15 minutes after the water is boiled.
9. Turn off the heat for about five minutes and then turn it on again. The black rice, brown sugar, and black sesame seeds are really sweet.
