[purple Rice Buns] Add Coarse Grains to Buns to Make Fragrant Purple Rice Buns

Name: [purple Rice Buns] Add Coarse Grains to Buns to Make Fragrant Purple Rice Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 50g Purple rice noodles; 30g Sugar; 3g yeast; 125g water

by Xiaoyao's Food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Haha, I’d like to count how many steamed buns will appear in our house in a few years. I guess the most are really steamed buns. Actually, I often make buns, but the package is not very good-looking. I really don’t feel embarrassed to put it on it. Everyone is a joke. Therefore, there are no folds in the steamed buns. As long as the shape is smooth, it will look more beautiful and be able to meet people.
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 like it again! Because of the addition of black rice noodles, the taste is not as delicate as that of pure flour buns, but I like the taste of coarse grains. If you like to eat coarse grains, don’t miss this bun. "

Ingredients

[purple Rice Buns] Add Coarse Grains to Buns to Make Fragrant Purple Rice Buns

1. The purple rice is ground into a coarse powder with a grinder. Pour all the ingredients into the basin and mix well.

[purple Rice Buns] Add Coarse Grains to Buns to Make Fragrant Purple Rice Buns recipe

2. Mix the ingredients evenly with chopsticks.

3. Knead it with your hands. Then lift the dough to the chopping board and knead it by hand to form a smooth dough (about ten minutes)

4. Put it in the container, cover it and let it ferment in a warm place. Until the dough is fermented to 2 times the size. (It fermented for about an hour in the weather of 34 degrees)

5. Take out the fermented dough and knead it vigorously for about 10 minutes until the dough is smooth again. Roll out the dough into a rectangle

6. Take out the fermented dough and knead it vigorously for about 10 minutes until the dough is smooth again. Roll the dough into a rectangular shape and roll it from top to bottom into a cylindrical shape.

7. Stick some water with a knife and cut the dough into 8 portions

8. Then hold it in a bow shape and knead the dough

9. Knead until the surface of the dough is smooth (mine is not smooth enough)

10. Pour cold water into the steamer, put a little oil on the steaming rack, and place the raw steamed buns on the steaming rack.

11. Cover the pot and let stand for 20 minutes

12. After proofing, the dough is obviously larger.

13. Turn to medium heat and steam for 15 minutes

14. Don't open the lid immediately after steaming, wait 2 minutes for the heat to dissipate, and then open the lid.

Tips:
1. Knead the noodles to the state of three light, that is, the state of hand light, basin light, and surface light is the best.

2. After fermentation, knead vigorously for 10 minutes, in order to knead out the small bubbles produced after fermentation, so that the steamed buns are not easy to have bubbles in the steamed buns.

3. When cutting, stick some water on the knife so that the dough won't stick to the knife.

4. Be patient when rounding, so that the dough will be smooth.

★5. The last point is the most important. Remember that steamed buns are steamed in a pot under cold water. You can't boil the water before putting the raw embryos to steam.

6. Don't open the lid immediately after steaming, wait two minutes before opening, so that the steamed buns will not easily shrink due to sudden cold.