Recipe: Black rice taro

Home Cooking Recipe: Black rice taro

Notes:

I am a salty, sweet-loving potter who changes the salt in the ingredients to sugar according to their own taste.

Ingredients:

Steps:

  1. Home Cooking Recipe: Yeast warm water melting

    Yeast warm water melting

  2. Home Cooking Recipe: Corn oil and salt are mixed into the flour, and black rice flour and yeast water are added in sequence to form a smooth dough. The mouth of the basin is sealed with plastic wrap and waits for fermentation. (Note: oil, salt, sugar, etc. will affect the activity of yeast and cannot be directly incorporated into yeast water)

    Corn oil and salt are mixed into the flour, and black rice flour and yeast water are added in sequence to form a smooth dough. The mouth of the basin is sealed with plastic wrap and waits for fermentation. (Note: oil, salt, sugar, etc. will affect the activity of yeast and cannot be directly incorporated into yeast water)

  3. The dough is fermented to twice the size (seeing it by hand, you can see a very dense honeycomb hole with a soft touch). The first fermentation was completed. Put the cold water in the bottom of the pot and knead it into a steamer of uniform size. I made 7

  4. The proof is about 15 minutes (it seems that the dough is obviously enlarged, and small pores appear on the surface), and the second fermentation is completed. Steam over the fire. After the water is turned on, turn to medium heat and continue to steam for 15 minutes. Turn off the heat. After 4 minutes, open the lid and the fragrant black rice steamed out of the pan.


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