1. Purple rice does not need to be soaked in advance, it can be poured into the rice cooker after washing it two or three times. The amount of water is slightly more than usual for steaming rice. Select the steaming function
2. After steaming, the humidity is similar to that of white rice, and then put sugar on the steamed purple rice
3. Put a layer of plastic wrap on the bread on the rolling pin, and mash the purple rice until it looks soft and waxy.
4. Divide the milk in the table of ingredients into two, put sugar and salt in one part to melt, and heat the other part into yeast to dissolve completely
5. Prepare a large bowl, put in ordinary flour, pour all the milk in, stir it into a flocculent shape, and then knead it into a ball. If you want the outer texture to be more vigorous, knead it for a while until it becomes a smooth dough.
6. Cover the dough with plastic wrap and seal it, and ferment to twice to 2.5 times its size. The inside of the fermented dough is honeycomb-shaped.
7. Take out the fermented dough without excessive kneading. Knead it directly. Divide it into 12 equal parts and knead it into a round jelly.
8. Roll out the dough into a large slice, put on the purple rice, you can put a little more, it will be more enjoyable to eat
9. Use the tiger's mouth to help close the mouth
10. Then press into a cake shape, brush a layer of water on the surface and dip a layer of white sesame seeds, and also brush a layer of water and white sesame seeds on the reverse side, so that it tastes more fragrant, and let stand for 20 minutes
11. Turn on medium and low heat, put the pie in the pan and fry for two or three minutes
12. Turn over when the surface is slightly yellow, then add a small amount of water, cover and simmer for five minutes, the skin will be very soft
13. Fry the pie until golden brown on both sides, and then it is ready to serve
