Sweet and sticky, it’s okay to talk about it, invincible and delicious~ Fangzi can probably pack 24 medium-sized buns.
The rhubarb rice is washed clean and placed in a pressure cooker. Add water to the pot, hold the rice flat with the palm of your hand, and the amount of water should reach the third joint of the finger. At this time, the water is just not over the rhubarb rice.
Add a small bowl of rock sugar, cover the lid of the pressure cooker and cook over the lid. After SAIC, turn to a small fire, 10 minutes. On the picture is a state of cooling to normal temperature, and the adhesion is very solid.
Take the stuff out and let it cool to room temperature. When it's warm, start buns. Too hot will burn the dough, too cold is not conducive to secondary fermentation.