Two-color Wishful Steamed Buns
1.
Ingredients: black rice noodles, white flour
2.
The yeast melts in warm water, and the mixture of one part of flour and one part of black rice noodles + white flour are made into dough. Add a little baking powder to each part, and cover with a lid or wrap in plastic wrap to prevent the dough from drying out
3.
After relaxing for ten minutes, knead the dough, repeat this 3 times, with an interval of 10 minutes each time.
4.
Seeing that this is the effect of the second kneading, it is already very smooth
5.
After the last kneading, press the dough out of a nest
6.
Put an appropriate amount of dry flour into
7.
Knead the dough like a bun, and then slowly knead it so that the dry powder and the dough are fully integrated (the dry powder will rush out during this process, it doesn’t matter, knead slowly)
8.
This is the dough that has been mashed, smooth and not sticky to the chopping board
9.
Roll out the black and white dough into a large dough
10.
Put the black pastry on top of the white pastry
11.
Roll up from one end to the center. When rolling, start from both sides first, so that there will be no tightness in the middle and looseness on both sides after the roll is finished.
12.
After the roll, in order to better bond, apply some water to the middle connection position
13.
Turn it over and cut a green body of uniform size
14.
Put water in the steamer, do not heat, soak the cloth, put the green body directly in, cover the lid for fermentation, and ferment at room temperature of about 20° for 1 hour (one time is in a hurry, and the fermentation is half an hour before steaming. , Is also very good, so you can grasp it according to your actual situation)
15.
After 1 hour, boil the pot on high heat, change to medium heat and steam for 15 minutes
16.
Don't rush to start the pot after the heat is cut off. After steaming for 2 or 3 minutes, just start the pot again. Doesn't it look very tempting?
Tips:
1. After the dough relaxes for ten minutes, knead the dough and repeat this process 3 times with an interval of 10 minutes each time. This is the key to making the finished product smooth;
2. When rewinding, start from both sides first, so that after the rewinding, there will be no tightness in the middle and looseness on both sides;
3. Don't rush the pot after the fire is cut off, because a sudden change in temperature will cause the steamed buns to tighten and become wrinkled. After steaming for 2 or 3 minutes, start the pot again;
4. Also, there are pores on the lid of the pot, which must be covered.
