Glutinous rice bun(nuo mi bao )

Glutinous rice bun

Introduction:

Production steps:

Step 1: Flour 300g, yeast 3G, sugar 80g, water 150g; yeast first melt in warm water, standing for 5 minutes; flour and sugar into the basin, add yeast water, add water, while stirring with chopsticks;

Step 2: after no dry powder, knead the dough by hand until it is smooth, and ferment once, about 1 hour, to twice the size

Step 3: cook the glutinous rice in an electric cooker. After it is cooked, pour in some white sugar and brown sugar while it is hot. Mix well

Step 4: stir fry peanuts and remove the peanut coat

Step 5: crush the peanuts; (you can crush them with a cylindrical glass bottle)

Step 6: mix peanuts and glutinous rice, set aside

Step 7: make a good dough, rub hard to exhaust air, divide into small dough

Step 8: take a ball, roll it into a rectangle with a rolling pin, about 1cm thick, and place the glutinous rice in the middle

Step 9: fold the four sides and seal

Step 10: add water to the steamer, put the glutinous rice into the steamer, and ferment it for the second time. After about 20 minutes, steam it over high heat for about 15 minutes! Turn off the heat for about 2 minutes, open the lid, take it out and cut it into sections, then you can eat

Step 11: there's another way That is to knead the glutinous rice into a small ball, take it as stuffing, and wrap it into steamed buns! It's also amazing

Materials required:

Glutinous rice: right amount

Fried peanuts: right amount

Flour: right amount

Sugar: right amount

Yeast: right amount

Water: moderate

Brown sugar: right amount

Note: About steamed bread and noodles Personal experience sharing, for reference only, welcome to add the following part of the text extracted from the network, I have learned to copy down the notes ha, if offensive, please let me know ^ --- --- --- --- first talk about noodles: yeast: the yeast I use is Angel yeast powder bought in the supermarket. There are 5g packages, easy to use. The amount of yeast is relative rather than absolute. It depends on the temperature and speed of the environment. If the environment is cool or you want to grow faster, you can have more yeast. Under normal temperature, 5g is enough for every 500g flour. Amount of water: the amount of water used for flour mixing. In fact, this can be put in several times. It's better to ferment with warm water faster. The noodles of steamed bread should be hard. Normal is about 500 grams of flour and 250 grams of water. It's not easy to knead the dough smooth at the beginning. You can knead the dough into shape and let it stand on the back cover for 10 minutes. Knead it again after the water and flour are fully integrated. It's very easy to knead it into a smooth dough! Then talk about the dough: a fermentation: knead the dough into the basin, the benefits of basin cover or plastic film, a fermentation. I like steamed bread when it's hot, because it ferments easily. Generally, the dough is fermented to twice the size of the original dough. Shaping: pour out the dough and put it on the panel. Knead it for a while and let out more air. That is to say, the smaller the holes are, the more even the dough is. The smoother the steamed bread is, and the smoother the surface of the steamed bread is. Then, you can make the steamed bread and put it into the steamer. secondary

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Nuo Mi Bao