Distilled Rice Buns

Name: Distilled Rice Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Flour; 150g Rice; 40g Fermented rice; 2g yeast; 7g Sugar; 3g salt; 120ml water

by Coco's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Wheat and rice are the two main staple foods in the world. There is debate in many places as to which nutrition is better with rice and noodles. People who love rice say that rice has a good taste and fragrant flavor, and it is most suitable for delicious dishes; people who love noodles say that there are many ways to eat noodles, even if there are not many dishes, they can be eaten with relish.
Japanese nutritionists have conducted serious studies on this issue, but in the end it is still difficult to conclude. It seems that you should eat whatever you like.
Today I made the rice buns, and there are flour and rice. There will be no disputes now!

Ingredients

200g Flour
150g Rice
40g Fermented Rice
2g Yeast
7g Sugar
3g Salt
120ml Water

Distilled Rice Buns

1. After the rice is washed, soak for 2-3 hours until the rice breaks as soon as it is crushed. Drain the water a little

2. Put the rice in the wall-breaking machine, add a small amount of water, and make a rice slurry for later use

3. In the rice milk, add 200g flour, 40g fermented rice, 2g yeast, 7g sugar, 3g salt, and mix well.

4. Make the dough into a suitable soft and hard dough, reserve some flour, adjust the dryness and wetness of the dough, cover with a wet towel, cover with a lid, and leave for about 2 hours

5. Knead the dough into raw embryos of rice buns of the same size, place them on a steaming rack with a small amount of oil, and proof them for 20 minutes