1. Prepare the ingredients you need in advance.
2. Put 200 grams of plain flour and 50 grams of black rice noodles in the basin.
3. Add 3 grams of yeast to the flour.
4. 10 grams of sugar, Xiaoduo, zero-calorie sugar, sugar can promote dough fermentation.
5. Add 140 grams of water to the flour in batches. Different brands of flour have different water absorption properties, so the amount of water should be increased or decreased according to the hardness of the dough.
6. First use chopsticks to stir the flour into cotton wool.
7. Then knead the dough into a smooth surface.
8. Take out the kneaded dough and divide it into 7 small doses.
9. Take one of the small ingredients and knead evenly, and cover the other dough with a cloth to prevent the surface of the dough from being air-dried.
10. After kneading the dough, the cuff should face down.
11. Round the dough with your hands, and try to get the dough as high as possible, because the dough will be deformed after fermentation.
12. Use the same method to round all the other doughs to make them higher.
13. Boil a pot of warm water in advance, the water temperature is about 30 degrees, and put a cloth on the pot (wet the cloth and wring out) and put in the prepared raw embryo.
14. Cover the lid and use the temperature and humidity of the water in the pot to ferment to twice the original size.
15. After the high fire SAIC, change to medium heat and steam for 10 minutes, turn off the heat, simmer for 3 minutes and then open the lid.
16. Tang Xiaoduo has zero calories of sugar, and you won’t gain weight when you eat it.
Tips:1. Different brands of flour have different water absorption properties, so clean water should be added in stages.
2. After kneading the dough, directly divide it into small doses and knead it into a green embryo.
3. Boil a pot of hot water in advance, the water temperature is about 30 degrees, and ferment the cooked embryos until they are twice as large as the original. Here, only one fermentation is required, which is simple and easy.
4. After the high fire SAIC, turn to medium heat and steam for 10 minutes, turn off the heat, simmer for about 3 minutes, and then open the lid.
