In the black rice noodles, the delicate black rice flour is easy to combine with the flour to form a group. The original taste of the steamed bread is changed into a noodles, so that the appetite is not good, and the candidates who do not like to eat easily change the taste. The added sugar can highlight the warm taste and sweet taste of the steamed bread. The secondary agitation method allows the dough to be slowly fermented, and the final product is soft and elastic.
First mix the water and yeast powder of material A and then add it to the flour.
Stir slightly into a thick batter without transitioning
Cover with plastic wrap or lid and ferment for 1 hour at room temperature
Material A fermentation completed
Add the fine granulated sugar and salad oil of material B to the fermented material A.
Add the flour of material B
After the 揉搓 is even, add black rice flour and knead the black rice powder into the dough evenly.
The dough is allowed to relax at room temperature for 5 minutes.
Roll the dough into strips
Divided into 9 equal parts, about 95 grams each
Roll the dough into a circle
Slightly raise the dough a little higher
Put the small dough on the non-stick paper and put it directly into the steamer
Cover the steamer lid for the final fermentation for 20 minutes
Put cold water in the steamer in advance, ferment well, boil the fire, boil the water, steam for about 15 minutes. (The whole journey is about 20 minutes)
After steaming, don't cover it immediately, just wait 2 minutes to open the lid.