Money Black Rice Noodle Bean Paste Buns

Name: Money Black Rice Noodle Bean Paste Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Flour; 200g Black rice noodles; 2g Baking powder; 150g Red bean paste; 150g brown sugar

by _Wei Young who loves food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I remember that when I was a child when I was a child during the Chinese New Year, I was anxious to paint the wall before going to the street to buy New Year pictures. In addition, the sweets bought by my mother's Mayo are my favorite. Today is the twelfth lunar month, and the taste of the new year is getting stronger. I want to make a colorful steamed bun to experience the taste of the new year in advance. This colorful steamed bun is inspired by the various pasta works of my parents and my friends. I think it’s good and I want to share it with my dear. Fans...

Ingredients

Money Black Rice Noodle Bean Paste Buns

1. Add 300k of flour to 1k of baking powder and 1k of warm water to make a slightly firm dough and ferment for 2 hours. Add 120k of black rice noodles to 100k of flour and 1k of warm water to make a slightly hard dough and ferment for 2 hours. This amount can be changed. Less is fine, more is too dark

Money Black Rice Noodle Bean Paste Buns recipe

2. After fermentation, knead the dough and let it rest for 20 minutes. Roll the black rice dough to about 45k into the bean paste.

3. Brown sugar is used for the boiled red bean paste

4. Take a white dough jelly of about 68k, roll the skin and use a straw to pierce out the irregular small eyes

5. Then use the white leather bag into the black bean paste bag

6. Plastic surgery

7. Wake up for 20 minutes, turn on high heat, steam for 30 minutes, turn to low heat for the last 10 minutes, and leave the lid for 5 minutes after it’s cooked.

8. Steamed money black rice bean paste buns

9. Finished product

Tips:
The dough should be slightly harder with warm water, and wake up for 20 minutes after kneading. After wrapping the finished product, put it on the basket, put it on the basket and proof it again for 20 minutes. I used the high-gluten noodle product, which is not very good, and the taste is a bit hard. If you make it yourself, it’s better to use low-gluten flour