1. Prepare ingredients.
2. First, put the white dough part, the yeast into the flour and mix well.
3. Pour in clean water.
4. Knead it into a smooth dough, cover it with plastic wrap, and let it stand for about 2 hours.
5. Put black rice dough, black rice flour, all-purpose flour, and yeast together and mix well.
6. Pour in clean water.
7. Knead it into a smooth dough, cover it with plastic wrap, and let it stand for about 2 hours.
8. The proofed dough is about twice as large as the original. Just poke a hole in your finger without retracting it.
9. Knead the two pieces of dough separately to exhaust the air, and sprinkle an appropriate amount of dry flour to prevent sticking.
10. Roll the two pieces of dough into a pancake with a thickness of about 1mm, cut off the irregular shapes around it, and cut it into a rectangle or a square. A layer of black rice and a layer of primary colors are overlapped as shown in the figure.
11. Divide into the size you like.
12. Roll up the cross section.
13. Do it in turn.
14. Prepare them one by one, put in the steamer, turn on the hot pot under cold water, steam for about 20 minutes after the water is boiled, and turn off the heat for 3 minutes. The corners can be kneaded into round buns.
15. It's out of the pot.
16. It's so fragrant.
17. Finished picture.
Tips:1. The dry humidity of flour is different, and the water consumption can be increased or decreased as appropriate.
2. It can be made into other shapes you like.
3. Sealed and kept in cold storage, can be frozen, just warm it up when you eat it again.
