Two-color Wishful Steamed Buns

Name: Two-color Wishful Steamed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White flour; 50g Black rice noodles; 5g yeast; Some Baking powder

by Love promise

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Just now a friend asked me how to steam steamed buns. In fact, what I was most afraid of before was to make noodles, and to do it with joy, but the result was always bumpy, neither the look nor the taste. I dare to try now, all thanks to our good sisters of Meitian "1
Thick tea and light rice 1", she heard me say that steamed buns were not flat during a chat, she took the initiative and carefully taught me the method step by step, and even the time was very detailed. After I wrote it down, I couldn’t wait to make it , I tried it once, and as expected, it succeeded! I am so happy, here I would like to thank 1 coarse tea and light rice 1 again, and let me end the history of buying steamed buns.
Today, I will share this good method with everyone, and let friends who are as confused as me in the past try it out and taste the steamed buns made by myself. "

Ingredients

Two-color Wishful Steamed Buns

1. Ingredients: black rice noodles, white flour

2. The yeast is heated to melt, and the mixture of one part of flour and one part of black rice noodles + white flour are made into dough respectively (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. See this is the effect after 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. Pinch the dough like a bun, and then knead it slowly, so that the dry powder and the dough are fully integrated (the dry powder will rush out during this process, it’s okay, 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 is finished, in order to better bond, apply some water on 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 there will be no tightness in the middle and looseness on both sides after the rewind is finished.
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 2-3 minutes of steaming, start the pot
4. Also, there are pores on the lid of the pot, which must be covered.