Wine Stuffed Black Rice Buns [teacher Kong to Cook]

Name: Wine Stuffed Black Rice Buns [teacher Kong to Cook]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g 400g all-purpose flour; 180g 180 grams of sweet wine; 200g 200g black rice noodles; 6g 6 grams of yeast; 100g 100 grams of sugar; 30g 30g milk powder

by Teacher Kong teaches cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Let’s talk about my favorite steamed buns-"Jiurong steamed buns". There are many ways to eat homemade fermented rice, the simplest and most enjoyable way is to eat directly, the most nutritious and delicious way to eat fermented rice is boiled eggs, and the most convenient and practical way to eat it is to make sweet fermented dumplings.

The steamed fermented mantou noodles has a fragrance of wine, and there is also a light sweet and long rice fragrance, which is especially chewy and very delicious! This time I also added black rice noodles, which is more nutritious and healthier. If you like pasta, you must try it

Ingredients

Wine Stuffed Black Rice Buns [teacher Kong to Cook]

1.
Add yeast to warm water. (The temperature range for yeast activity is 4-40 degrees, and the most suitable temperature is 25-35 degrees. After opening the bag, the yeast can be stored at room temperature for about 1 year, and the shelf life is not less than 6 months without refrigeration. )

Wine Stuffed Black Rice Buns [teacher Kong to Cook] recipe

2. Add children's milk powder or adult milk powder. (Add some milk powder to the dough, so that the steamed buns have a light milky aroma. Not only that, the buns with milk powder are easier to ferment during the fermentation process.)

3. Then add sugar and sweet fermented rice, stir well. (Jiu Niang can be made at home, or you can buy some brands of Niu Niu directly online. The method of making Niu Niu is also shared with you→Detailed method. Flour and sweet wine are made into steamed buns, and the steamed buns have the fragrance of sweet wine and taste great.)

4.
Add all-purpose flour. (All-purpose flour refers to ordinary flour, and its protein content is about 11%. All-purpose flour is suitable for making Chinese noodles, such as noodles, steamed buns, dumplings, etc.)

5.
Add black rice noodles. (I used a wall-breaking machine to directly break the black rice to get black rice noodles. You can buy ready-made black rice noodles. If you want to make white steamed buns, you don’t need to add black rice noodles and add the amount of flour.)

6. Stir the flour into a dough shape.

7. If it feels too dry, slowly add more water until the dough becomes smooth and non-sticky.

8. Cover with plastic wrap and ferment at room temperature for 2-3 hours.

9.
The black rice distilled dough is fermented to 2-3 times larger.

10.
Take out the black rice distilled dough, and shape it after exhausting.

11.
The shaped dough is then pulled into small doses weighing about 50 grams.

12.
Each small agent is then rolled into a steamed bun shape.

13.
Put the black rice steamed buns in the steamer.

14.
Put enough water in the pot. After the water is boiled, steam on high heat for another 15-20 minutes.

15.
After turning off the heat, simmer for 5 minutes and then cook out. Delicious and nutritious black rice steamed buns with fermented rice, your parents will definitely like it, let’s make it for them~

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Wine Stuffed Black Rice Buns [teacher Kong to Cook]

Ingredients

Wine Stuffed Black Rice Buns [teacher Kong to Cook]

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