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Recipe: Black rice two-color taro flower roll (one fermentation)

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Recipe: Black rice two-color taro flower roll (one fermentation)

Notes:

One fermentation is quick and easy, saving a lot of time, and the finished product is as delicious as the two fermented finished products.

Ingredients:

Ordinary flour 200g a 220g
100 grams of milk
White sugar 20 grams
Yeast 2 g
Ordinary flour 200g a 220g
Black rice flour 50g
Milk 125g
25 grams of sugar
Yeast powder 2 g

Steps:

Use yeast at room temperature to open the yeast powder, use warm milk in the winter, white sugar and flour and the basin, pour the milk into the flour, stir it with chopsticks, stir the flour into a floc, and then put the flour with your hands. Get into a group, take it out and put it on the mat to start kneading. When you knead the noodles, you don't need to dry the powder. You can sip for six to eight minutes. I have spent six minutes. The dough has been smooth and delicate like an egg.
Black rice flour is also treated the same as the above steps.
Spread a layer of dry powder on the mat, and knead the dough with a layer of dry powder. The dough is flattened with the palm of your hand.
Use a rolling pin to knead the dough into a rectangular dough.
The same steps are made into rectangular patches.
Brush a little water on the black rice noodles, then place the white noodles on the black rice noodles. Also, apply a little water on the white noodles. This is to roll up and not delaminate.
Roll up from the bottom up and close your mouth.
Cut into a uniform small dose with a knife, and then cut it with a knife in the middle of the small dose. About a centimeter or so.
Put cold water in the steamer, put the oil on the steamer, put the raw paper on the steamed bread, put the lid on the lid for 30 minutes, steam on the fire, steam on the steam and steam for 13 minutes, turn off the heat for two minutes. Open the cover.
Finished drawing.
In the practice of two-color flower rolls, the dough is kneaded into a dough piece, and the cooking oil is evenly brushed with a brush, and then the white dough piece is placed on top, and the white surface piece is also brushed with a layer of oil.
Roll up from the bottom up and close the mouth.
Use a knife to cut a small triangle into a small dose.
Press the chopsticks up with the pointed edge facing up.
Press them one by one.
Put the lid on the steamer, ferment for 30 minutes, steam for 12 minutes, turn off the heat for two minutes and then open the lid. This is a steamed finished product.
In another method of curling, the black rice dough is smashed into square slices, and the white dough is also squared.
Evenly apply a layer of cooking oil on the black rice noodles, then place the white noodles on the black noodles, and apply a layer of cooking oil on the white noodles.
The dough piece is folded three times, and then cut into small pieces of about two centimeters with a knife.
Take two pieces of dough together and use a chopstick to press down in the middle.
Chopsticks are taken out, and both hands are pinched at both ends, so that you can pull it hard, then pinch the interface and press the interface down.
Do all well.
Add cold water to the steamer, put the oil on the steamer, put the rosemary into the jar, and cover the lid for 30 minutes. Steam for 12 minutes, turn off the heat for two minutes and then open the lid.
Finished drawing.
The practice of two-color rose taro, the black rice dough is smashed into square slices.
It is time-saving to press out the round dough with the mold of the dumpling skin. This is the case for me because I won't pick up the dumplings.
The white dough is as good as the above steps.
Take a small piece of black rice dough and knead it into an oval shape. Take another three black rice noodles and three white noodles as shown in the figure, and roll them up from the inside.
The roll looks good.
Cut with a knife in the middle, the two roses will be done.
All done well, ferment in the steamer for 30 minutes, steam for 12 minutes, turn off the heat for two minutes and then open the lid.
A good finished picture.
The practice of the flower roll, the black rice dough is smashed into square slices.
The white dough is smashed into square slices.
The black rice noodles are evenly brushed with a layer of cooking oil, and then the white noodles are placed on the black rice noodles. The white noodles are evenly brushed with a layer of cooking oil, and then rolled up from the outside, close the mouth, cut out with a knife Uniform triangular small dose.
Use chopsticks to press on each triangle, all done well, put the lid on the steamer for 30 minutes, steam for 15 minutes, turn off the heat for two minutes and then open the lid.
A good finished picture.

Tips:

If you don't like sweet flowers, don't put sugar. When you brush oil, you can put salt, salt, spice, chives, ham, what you like. I like sweet, so the sugar in the taro rolls is put. If the two-color flower roll is too troublesome, parents can do monochrome, the same beautiful and delicious.

Recipe: Black rice two-color taro flower roll (one fermentation)

Notes:

Ingredients:

Steps:

Tips:

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