Black rice noodles and medium gluten flour ratio of 1:2, sweet rice fragrant + wheat fragrant
Black rice flour and medium-gluten flour ratio of 1:2, sugar, flour, mixed together
Yeast with a small amount of warm water to melt (the water temperature should not exceed 40 degrees), pour the yeast water into the mixed flour, then you can also add some condensed milk (added condensed milk, the steamed bread will be more sweet)
Mix all the ingredients while adding milk to the flour. The amount of milk is the dough that will make the flour smooth.
Cover the dough with a plastic wrap and ferment it to a height of 2 times in the warm place. Take it out, take the dough out again, and divide it into N small dough pieces of the same size.
Each small dough is rounded and closed.
Put the hoe into the steamer and turn it on. After the water boils, turn to a small fire for 15 minutes, turn off the heat, and after a minute, open the lid.
The black rice flour has a large proportion, and it has a very solid taste. The rice has a very strong flavor. This is the characteristic of this steamed bread. If you want to eat soft steamed buns, put less black rice flour, such as the ratio of black rice flour to medium-gluten flour 1:4, 1:3.