Two-color Steamed Buns

Two-color Steamed Buns

1. Prepare white dough ingredients

2. Put the oil and salt into the flour and mix well

3. Put the yeast in the water to melt

4. Add to flour

5. Knead into a dough, cover with plastic wrap and proof for 2~3 hours

6. Prepare black rice dough

7. Put black rice noodles, salt, corn oil, and flour together and mix well

8. Yeast is melted in water

9. Pour into the flour

10. Knead into a smooth dough, cover with plastic wrap and proof for 2~3 hours

11. Prepare fillings, green onions, diced pork, mince ginger

12. Wash and dice cabbage, sprinkle a little salt and squeeze in water

13. Diced pork, diced green onion, minced ginger, salt, soy sauce, and pepper powder in one direction and stir evenly

14. Marinate for 30 minutes

15. Add diced cabbage and mix well

16. Add cooking oil and mix well

17. The proofed black rice dough is about twice as big as the original. Poke your finger and don’t retract it.

18. Similarly, the white dough is fermented to about twice its original size, and the fingers can be pricked without retracting.

19. Knead the two pieces of dough separately to remove bubbles, and sprinkle an appropriate amount of dry flour to prevent sticking

20. Roll out two pieces of dough into round cakes and overlap each other

21. Continue to roll into a rectangle

22. Roll up from one end

23. Cut into equal small doses, I cut 10

24. Take a dough and press flat as shown

25. Use a rolling pin to roll into a thick and thin dough in the middle, paying attention to the position of the center of the circle as much as possible

26. Pack the stuffing, the nice side of the skin is facing out

27. Close up

28. Come here to sort out the shape

29. Put it in the steamer, turn the pot under cold water on high heat, steam for 25 minutes after the water is boiled, and turn off the heat for 3 minutes. Ready to cook

Tips:

1. The dry humidity of flour is different, and the specific water consumption is increased or decreased by about 10 grams according to your own situation. \n2. The salt in the filling is added according to your own taste, and the cabbage can be replaced with your favorite vegetables. Seasoning can be added according to your own taste. \n3. If you can't finish it, keep it in a tightly sealed refrigerator, and just warm it up when you eat it. \n