Don’t Just Use Black Rice to Make Porridge, Make It into Steamed Buns, Rice Fragrant

Name: Don’t Just Use Black Rice to Make Porridge, Make It into Steamed Buns, Rice Fragrant
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 40g black rice; 260g water; 3g yeast; 5g Sugar; 1 piece Steamer

by Bean mommaomao

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

Coarse grains are carefully prepared, and they are chewy and full of rice flavor.

Ingredients

Don’t Just Use Black Rice to Make Porridge, Make It into Steamed Buns, Rice Fragrant

1. Wash the black rice twice, add water and soak overnight

2. Beat into rice milk and pour it into the basin

3. Add yeast

4. Stir well after sugar

5. Add flour

6. Stir it into floc

7. Knead smooth

8. Proof to double size

9. Honeycomb inside

10. Divide into 8 portions after kneading the dough

11. Roll into a bun shape

12. Proof in a pot of warm water to 1.5 times its size

13. It takes about 30-40 minutes

14. After high heat steaming until gassing, count the time, steam for 10 minutes, simmer for 3 minutes, then boil

15. All round and smooth

Tips:
1. The water absorption of flour is different. The total weight of black rice and water is 300 grams, and 20 grams of water can be prepared for use.
2. The dough of steamed buns should be as hard as possible and chewy.
3. If you have a wall breaker, you can directly beat the rice slurry without soaking it overnight.