Purple Rice Buns

Name: Purple Rice Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 50g Purple rice noodles; 3g Yeast (dry)

by Tao Tao Mommy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The one I made today is my favorite one of the steamed buns I have made so far. When it is steamed, it has a very fragrant and fragrant taste of black rice. The taste is the kind of chewy texture. I have made a lot of it. I love it! Because of the addition of black rice noodles, the taste is not as delicate as pure flour buns, but I like the taste of coarse grains. If you like to eat coarse grains, don’t miss this This is a steamed bun.

Ingredients

Purple Rice Buns

1. Grind the purple rice into a coarse powder with a grinder, pour all the ordinary flour, purple rice noodles, sugar, and yeast into the basin, mix well, and then mix the ingredients evenly with chopsticks

2. Knead the dough by hand, then lift the dough to the chopping board and knead it by hand to form a smooth dough (about ten minutes), then put it into the container, cover the lid and leave it to ferment in a warm place

3. Until the dough has risen to twice its size (about one hour at 34°C), take out the fermented dough and knead it vigorously for about 10 minutes until the dough is smooth again

4. Roll the dough into a rectangle, roll it from top to bottom into a cylinder, stick a knife with some water, and cut the dough into 8 portions

5. Then hold it in a bow shape and knead the dough until the surface of the dough is smooth (mine is not smooth enough)

6. Pour cold water into the steamer, smear a little vegetable oil on the steaming rack, and place the raw steamed buns on the steaming rack

7. Cover the pot and let it stand for 20 minutes. Turn to medium heat and steam for 15 minutes after boiling the water. Do not open the lid immediately after steaming. Wait 2 minutes for the heat to dissipate before opening the lid.