Mantou with Black Rice(hei mi man tou )

Mantou with Black Rice

Introduction:

"I searched the Internet for dyed black rice on the market, and now I'll teach you some tips on how to identify the true and false black rice: first, look at the luster. The epidermis of normal black rice is glossy, but the inferior black rice is not glossy. Second, look at the skin. For normal black rice, what you pick with your hand is flake. If it is powdery, it is inferior black rice. The third move is to watch rice heart. The heart of normal black rice is white, while that of ordinary rice is transparent and colorless. Black rice dyed with rice, although its appearance is more uniform, but the color of dye will penetrate into the heart of the rice. The fourth move is to soak rice water. The soaking water of normal black rice is purplish red, and it is also purplish red or near red after dilution. If the water is black after being diluted like ink, it is fake black rice. Fifth, look at the white vinegar. Black rice water will turn green when it meets alkaline substances, and turn dark red when it meets acid substances. If the general public has any doubts about the black rice they bought, they can test it with vinegar. Because vinegar is acidic, if black rice water does not react with acetic acid and does not change color, it must be caused by dye. Han Longzhi, Institute of crop science, Chinese Academy of Agricultural Sciences: "if dyed, the color looks very uniform, if not dyed, the color will not be too uniform, there will be deep and light." Experts say that we should also look at the "two white" of black rice. The first "white" in the "two white" is the germ part of black rice, which should be a white spot. Although the rice is black, this part should be white. The second "white" is the section of broken rice, which must also be white

Production steps:

Step 1: soak 100 grams of black rice in tap water 1 cm higher than black rice for one night, then drain the soaking water.

Step 2: dry the drained rice in the shade until it doesn't stick together, but it's still a little shady and cool with a hand (I use the cold air of an electric hair dryer).

Step 3: grind the dried rice grains into fine powder with a food processor (shake the food processor until the sound of the grains hitting the container of the food processor is not heard, it can be judged that there are no coarse grains).

Step 4: if you don't feel at ease, you can use a sieve to screen again, and then grind the remaining coarse particles again.

Step 5: mix the steamed bread flour and black rice flour, the yeast is boiled with 35 ℃ (close to the body temperature), and then the warm water is poured into the mixed flour.

Step 6: knead the dough until the surface is smooth and the hands are smooth, close the mouth and ferment.

Step 7: cover the dough and ferment at 35 ℃ for 2 hours.

Step 8: when the dough is twice as big and gives off a slight alcohol smell, it is considered fermented.

Step 9: sprinkle some dry flour on the chopping board and hands to knead the dough, so as to discharge the pores produced by fermentation.

Step 10: you can also use a rolling pin or a household noodle press to discharge the bubbles.

Step 11: rub the dough into long strips.

Step 12: roll the dough into 1cm thick, 10cm wide and 15cm long pieces, and cut off the irregular parts.

Step 13: roll up the dough slowly and roll the joint thin so that the steamed bread embryo can stand.

Step 14: put some oil on the knife and cut off the irregular ones at both ends.

Step 15: make this volume two.

Step 16: straighten the cut steamed bread embryo inward, raise it a little (the leftmost part of the picture is trimmed), and round the edges of the embryo with a knife.

Step 17: the last leftover bits can be made into a round steamed bread embryo.

Step 18: put 1 liter of cold water in the steamer, spread wet gauze, put steamed bread germ, and then wake up for 20-30 minutes, so the steamed bread will taste good.

Step 19: A. after 20-30 minutes, steam over high heat for 15 minutes, turn off the heat, and then open the lid after 2-3 minutes (in case the steamed bread collapses); < br > B. take out the steamed bread while it is hot, so as not to stick gauze on the bottom of the steamed bread; < br > C. put the steamed bread on the shelf which can dissipate heat, so as not to be soaked by hot steam.

Materials required:

Black rice noodles: right amount

Steamed bread flour: right amount

Warm water: moderate

Yeast: right amount

Note: 1. Black rice after a night's soaking has moisture, so when mixing noodles, I need to add less water than usual, I usually flour: water is according to 100:50, this time is about 100:45; 2. You can control the size of steamed bread, but the thickness of the dough is 1cm; 3. The toughened glass plate used to knead fruit is very good, not easy to stick.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Hei Mi Man Tou