Purple Rice Buns

Purple Rice Buns

1. Soak the yeast in clean water for a while, then add flour and purple rice noodles to make a dough with moderate hardness.

2. You don’t need to knead it to be very smooth, cover it with a damp cloth or lid, and leave it in a warm place to ferment; (if the weather becomes cold, the yeast can be added, and the noodles can be mixed with warm water)

3. After about two and a half hours, the dough has reached a full bowl. When you open the dough, you can see that there are big honeycombs;

4. Take out the dough and start kneading, press the dough hard and keep rotating the direction, the dough will knead very smoothly in about 10 minutes;

5. Divide the dough into the size you like, sprinkle the right amount of flour to prevent sticking,

6. If you want to make noodle buns, you must put flour into the dough at this time. The taller buns are noodle buns.

7. The short buns are kneaded directly and made by hand rubbing on the chopping board. Because there is no flour, it is easy to lie down when proofing; the kneaded buns are covered with plastic wrap for proofing;

8. The steamed buns can be put into the pot after they are soaked until they start to expand and become light; when the steamed buns are cooked on cold water, start on medium and low heat, and turn to medium heat after boiling, for 15 minutes;

9. After turning off the heat, expose the lid of the pot to deflate, then put the steamed bun on the lid and let it cool.

Tips:

Try to put the water for kneading. Depending on the feel, the softness and hardness will be moderate. If it is soft, it will be more difficult to knead.