Purple Rice Buns

Purple Rice Buns

1. The purple rice is ground into a powder with a flour mill and mixed with all-purpose flour

2. Dig a hole in the top of the flour, pour in active dry yeast, then slowly add water, stirring while adding

3. Use chopsticks to stir it into a flocculent shape, and there are no dry flour particles at the bottom of the flour.

4. Knead the dough

5. Then take out the dough and continue to knead it on the kneading mat to form a smooth dough, cover it with a wet towel, and ferment in the oven or at room temperature for 1 hour.

6. The fermented dough swells in volume. Dip a little flour with your fingers, poke it, and don’t shrink back.

7. Take out the dough on the kneading pad, flatten it with a rolling pin to expel gas

8. Roll up the flattened dough and divide it into 6 portions

9. Rounding

10. Steam in a hot pot on cold water, steam for 15 minutes after steaming, then simmer for 10 minutes

Tips:

Do not add the water at one time, while adding and stirring to observe the degree of dryness and wetness of the dough.