How to make black rice steamed buns in a steamed food restaurant, how to make black rice steamed bun

Black rice steamed buns. Wide.

Ingredients. Black rice flour (to taste).

Manju flour (to taste).

Seasoning. Warm water (to taste).

Yeast (to taste).

Kitchen. Steamer.

Soak 100 grams of black rice in tap water 1 cm higher than the black rice overnight, then drain the rice water.

Dry the drained rice grains until they don't stick together, but grab a handful with your hands to the point that it's still a bit shady and cool (I use a hair dryer to blow it cold).

Ground the dried rice grains into a fine powder with a food processor (shake the food processor until you can no longer hear the sound of particles hitting the container of the food processor, and it is judged that there are no coarse grains).

If you feel uneasy, you can use a sieve to sift it again, and the remaining coarse particles can be polished again.

Mix the steamed bread flour with black rice flour, melt the yeast with 35 (close to body temperature) of warm water, and then pour warm water into the mixed flour.

Knead the dough to the extent that the face is light and the hand is light and the basin is light, and the mouth is closed and fermented.

Cover the dough and let it ferment at 35 degrees for 2 hours.

When the dough doubles in size and gives off a fragrant slightly alcoholic taste, it is considered to be fermented.

Sprinkle some dry flour on the cutting board and hands and start kneading the dough with the aim of expelling the pores created by the fermentation.

You can also use a rolling pin or home dough sheeter to expel the air bubbles.

Roll the dough into long strips.

Roll out the dough sheet 1 cm thick, 10 cm wide, and 15 cm long, and cut off the uneven parts.

Roll up the dough sheet slowly and roll out the joints so that the steamed bread embryo can stand.

Smear some oil on the knife and cut off the uneven ends.

Then this volume will be all two.

Straighten the cut steamed bun embryo inward, a little higher (the leftmost part of the picture is trimmed), and use the knife blade to round the corners and corners of the embryo.

The last remaining bit of leftover material can be kneaded into a round steamed bread embryo.

Put 1 liter of cold water in the steamer, spread wet gauze, put the steamed bread embryo, and let it rise for another 20-30 minutes, so that the steamed steamed bread will taste very good.

After a few minutes, turn on the high heat and steam for 15 minutes, turn off the heat, and then open the lid after 2-3 minutes (so as not to collapse the steamed buns);

b.Take out the steamed bread while it is hot to avoid the gauze sticking to the bottom of the steamed bread;

c.Place the steamed buns on a shelf where heat can be dissipated, so that the bottom of the steamed buns is not soaked by hot water vapor.

Ingredients: 500g flour, 30g black rice flour, 20g red rice flour, 260g water, 2g yeast.

Recipe preparation: 1The yeast is dissolved in water, poured into all powder mixtures and kneaded into a dough.

2.Cover with plastic wrap and ferment until twice as large.

3.Remove and knead thoroughly and divide into 7 portions.

4.Knead them separately into steamed buns.

5.First on the steaming drawer, 15-20 minutes, then boil over high heat, and continue to steam for 20 minutes on medium heat.

The daily diet is always coarse tea and light rice, and steamed buns are one of them. Although it is unpretentious, it can support people. Black rice steamed buns are made with black rice as a raw material and are highly nutritious.

Ingredients. <>

Wheat flour (flour 200 g.

Accessories. 60 g black rice flour Yeast (dry) Dry yeast 1 small.

Seasoning. 140 grams of water.

Steps. 1.Prepare the ingredients.

Mix plain flour and black rice flour in a bowl. Put the yeast in half of the water, stir well and let stand for three minutes, wait for the yeast to completely dissolve, slowly pour the yeast water into the powder, first mix it with chopsticks to form a large snowflake, and then pour the remaining water into the flour as appropriate, and knead the flour into a smooth dough.

2.Cover with plastic wrap and let rise in a warm place.

3.Ferment to twice the size of the original volume, at which point the inside of the dough is homogeneous honeycomb.

4.After the dough is kneaded evenly on the board again, and there is no obvious pores inside, it is kneaded into long thick strips and divided into 4 parts, and each part is kneaded into a round round to form a steamed bun.

5.Place the steamed buns in a pot of cold water covered with a wet and wrung out cloth and let the lid ferment again for about 20 minutes.

6.After the fire is steamed, turn to medium-low heat for 15 minutes and turn off the heat, and after three minutes, remove the lid and take out the steamed buns.

Nutritive value. Black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients. Among them, the inorganic salts such as manganese, zinc, and copper are 1 3 times higher than that of rice; It also contains special ingredients such as vitamin C, chlorophyll, anthocyanins, carotene and cardiac glycosides, which are lacking in rice, so black rice is more nutritious than ordinary rice.

1. Prepare ingredients: black noodles, white noodles, etc.

2. Melt the yeast with warm water, pour the black flour into the flour and stir well, pour in the warm boiled water little by little, and stir the flour with chopsticks while pouring the water.

3. Knead the dough for 15 minutes.

4. Knead the dough again until smooth, cover with plastic wrap, and place it in a warm place to ferment.

5. Sprinkle black rice flour and small soda on the panel, take out the good dough and knead it again and again, and exhaust it.

6. Cut the dough into two parts and knead them into even strips.

7. Cut the dough into the same size, take a one-year-old dough and put it in the palm of the left hand, and knead the dough in one direction with an empty fist in the right hand to make a steamed bun.

8. Add water to the steamer, put the steamed buns into the steamer, cover the pot and let it ferment for 15 minutes, after the fire boils, steam for 15 minutes, turn off the fire and simmer for 5 minutes, and it can be completed.

Yes, the steamed steamed buns can be eaten, and it is not easy to get fat!

Ingredients: black rice noodles, white bai noodles, grape du

Dry method: 1. First and noodles: the ratio of black rice noodles and white noodles is dao1:2, remember to use warm water and noodles, and make them softer;

2. The noodles are alive, and there is no stickiness on the basin, which is the highest level of noodles! Cover with plastic wrap and let it rise, preferably for a longer period of time, to allow the yeast to ferment fully.

3. I put some raisins, knead the dough evenly, and then serve;

4. Roll it into a round ball, press it gently with your hand to flatten the bottom of it, and you can steam it in the pot.

Add the black noodles to the white noodles and press them several times.

Step black flour steamed bun to do.

Act step 11Prepare the black rice noodles and put them in a bowl.

Step 22 of the practice of black flour steamed bunsThen add the white flour to the pot. Step 33 of the practice of the inner black flour steamed bun headPlace the appropriate amount of yeast in a bowl.

Step 44 of the preparation of the black flour steamed bunAdd warm water to dissolve the yeast.

Step 55 of the preparation of black flour steamed bunsPour the yeast water into the dough.

Step 66 of the practice of black flour steamed bunsAdd an appropriate amount of warm water to mix the dough into a smooth dough. Cover and let ferment in a warm place.

Step 77 of the preparation of black flour steamed bunsThe dough grows to twice the size.

Step 88 of the practice of black flour steamed bunsTake out the dough and vent.

Step 99 of the practice of black flour steamed bunsDivide into small doses of about 87 g each.

Step 1010 of the practice of black flour steamed bunsEach agent is kneaded round and formed into a steamed bun blank. Continue to rise for twenty minutes.

Step 1111Put a wet drawer cloth on the curtain, put water in the pot and bring to a boil over high heat.

Step 1212 of the practice of black flour steamed bunsAfter boiling, place the steamed bun blanks evenly in the pot.

Step 1313 of the practice of black-flour steamed bunsCover and bring to a boil over high heat, then turn to medium heat.

Step 1414 of the practice of black flour steamed bunsTurn off the heat for about half an hour, let it simmer for another three minutes, and open the lid.

Step 1515 of the practice of black flour steamed bunsJust take out the steamed buns.