1. The black rice is weighed and put into the grinder.
2. Start the grinder to grind into powder.
3. Pour the flour and black rice noodles into a basin.
4. Add granulated sugar, milk powder, salt and dry yeast and mix well.
5. Add appropriate amount of warm water in portions and stir into cotton wool with chopsticks.
6. Knead into a smooth dough, cover with plastic wrap, and leave to ferment in a warm place to double its size.
7. The fermented dough has swelled a lot. If you poke it in with your fingers, it will not shrink, indicating that the fermentation is complete.
8. Take out the dough, ventilate and knead well, divide the dough into six equal parts.
9. Grasp it with your hands, keep rubbing it, and make it round. Proof for a second time for 20 minutes.
10. Put the proofed raw steamed buns into a steamer covered with a cloth, and cover the lid.
11. After the high heat is boiled, turn to medium heat and steam for 18 minutes. Turn off the heat and simmer for 3 minutes.
12. Xuan's soft and sweet black rice buns are out!
Tips:Black rice flour will reduce the gluten of flour, so use high-gluten flour.
