Recipe: Black rice milk fragrant steamed buns

Home Cooking Recipe: Black rice milk fragrant steamed buns

Notes:

Black rice alias Umi, flat, sweet. Rich in manganese, zinc, protein and amino acids. I often eat black rice, which is beneficial to the body. It can nourish yin and tonify the kidney, strengthen the spleen and warm the liver, clear the eyes and activating blood, quench the thirst and remove the trouble, and regulate the stomach. The taro with black rice noodles tastes great and fragrant, and it is not enough to eat.

Ingredients:

Steps:

  1. Home Cooking Recipe: The milk is heated to a slight temperature. Stir in the yeast and let it stand for 5 minutes. Add the sugar and mix well.

    The milk is heated to a slight temperature. Stir in the yeast and let it stand for 5 minutes. Add the sugar and mix well.

  2. Home Cooking Recipe: Mix flour and black rice flour evenly.

    Mix flour and black rice flour evenly.

  3. Home Cooking Recipe: Pour in the milk, while stirring with chopsticks, while looking down, increase or decrease the amount of milk as appropriate, and finally into a uniform floc.

    Pour in the milk, while stirring with chopsticks, while looking down, increase or decrease the amount of milk as appropriate, and finally into a uniform floc.

  4. Home Cooking Recipe: Rub all the flounders together by hand and rub them for a while until the dough is smooth.

    Rub all the flounders together by hand and rub them for a while until the dough is smooth.

  5. Home Cooking Recipe: Put in the pot and cover the plastic wrap, put it in a warm place to ferment, about two hours or so, the dough is twice as large, use your fingers to dip the flour, insert the dough, and the holes are not retracted and fermented.

    Put in the pot and cover the plastic wrap, put it in a warm place to ferment, about two hours or so, the dough is twice as large, use your fingers to dip the flour, insert the dough, and the holes are not retracted and fermented.

  6. Home Cooking Recipe: Remove the dough, squeeze the vent, put a small amount of dry powder on the noodles, knead the dough to a smooth surface, there are no holes in the inside, and the dough is stretched.

    Remove the dough, squeeze the vent, put a small amount of dry powder on the noodles, knead the dough to a smooth surface, there are no holes in the inside, and the dough is stretched.

  7. Home Cooking Recipe: Cut into small doses.

    Cut into small doses.

  8. Home Cooking Recipe: Take one of the noodles, press flat, press the edge inward, hand rub.

    Take one of the noodles, press flat, press the edge inward, hand rub.

  9. Home Cooking Recipe: Constantly lingering, constantly curling the edges inward.

    Constantly lingering, constantly curling the edges inward.

  10. Home Cooking Recipe: Repeatedly for a while, the surface of the dough must be smooth, and finally it is kneaded into a round dough to make a skull shape.

    Repeatedly for a while, the surface of the dough must be smooth, and finally it is kneaded into a round dough to make a skull shape.

  11. Home Cooking Recipe: After all the simmering, put the warm water in the steamer, put the hoe on the wet drawer cloth, place it in the middle distance, and wake up for 10 to 20 minutes.

    After all the simmering, put the warm water in the steamer, put the hoe on the wet drawer cloth, place it in the middle distance, and wake up for 10 to 20 minutes.

  12. Home Cooking Recipe: The dough is slightly larger than the original size. If the dough is slightly elastic, it can be steamed. The towel is covered with a towel to prevent ventilation. After the pot is opened, it will stop counting for 15 minutes. Do not open the pot immediately. Collapse, ★ Attention! ! ! ★ Be sure to cook for another five minutes.

    The dough is slightly larger than the original size. If the dough is slightly elastic, it can be steamed. The towel is covered with a towel to prevent ventilation. After the pot is opened, it will stop counting for 15 minutes. Do not open the pot immediately. Collapse, ★ Attention! ! ! ★ Be sure to cook for another five minutes.

  13. Home Cooking Recipe: After five minutes of ceasefire, slowly pick up the lid to prevent the steam on the lid from falling onto the hoe! Black rice milk fragrant big steamed buns out of the pot, open to eat, good incense! I ate a ^_^

    After five minutes of ceasefire, slowly pick up the lid to prevent the steam on the lid from falling onto the hoe! Black rice milk fragrant big steamed buns out of the pot, open to eat, good incense! I ate a ^_^

  14. If the kitchen kitchen cooks do my recipes, what is the problem, welcome to join the baking QQ group exchange discussion, group number 422498010, the full name of your own kitchen should be reported when verifying, to facilitate understanding and communication, thank you for your cooperation. Welcome to Sina Weibo: Hongye Yingjinqiu http://weibo.com/5277430755/profile?rightmod=1&wvr=6&mod=personinfo

Tips:

1. After the good shape, the proofing time should not be too long, and the excessive fermentation will collapse, affecting the taste and not beautiful. 2. You can replace the milk with water, but there is no milk fragrance, but there is a facial scent, just as delicious, I have tried both. 3. After the ceasefire, don't open the pot right away! The hoe will collapse immediately! Affect the taste and affect the appearance!

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