Steamed bread with purple rice(zi mi man tou )

Steamed bread with purple rice

Introduction:

"Purple rice is rich in protein, fat, lysine, riboflavin, thiamine, folic acid and other vitamins, as well as iron, zinc, calcium, phosphorus and other trace elements needed by the human body. Purple rice is rich in dietary fiber. Dietary fiber can reduce the content of cholesterol in the blood, help to prevent heart disease caused by coronary atherosclerosis, nourish yin and kidney, invigorate spleen and appetizer It has the functions of Tonifying the middle and Qi, promoting blood circulation and removing blood stasis

Production steps:

Step 1: soak the yeast in water for a while, then add flour and purple rice flour to make a soft and hard dough,

Step 2: no need to knead very smooth, cover with wet cloth or cover, put warm place fermentation; (cold weather, yeast dosage, hand warm water and noodles can be used)

Step 3: about two and a half hours, the dough has been sent to the full basin, open the dough to see, there is a big honeycomb;

Step 4: take out the dough and start kneading. Press the dough hard and rotate it continuously. Knead the dough smoothly for about 10 minutes;

Step 5: divide the dough into the size you like and sprinkle with flour to prevent sticking,

Step 6: if you want to make pancake steamed bread, you need to take flour into the dough. The high steamed bread is pancake steamed bread,

Step 7: the steamed bread is kneaded directly and kneaded by hand on the chopping board. Because there is no flour to carry, it is easy to lie down when you wake up. Cover the steamed bread with fresh-keeping film to wake up;

Step 8: when the steamed bread starts to swell and light, it can be put into the pot; when the steamed bread is put into the pot with cold water, start with a small fire, turn to a medium fire after boiling for 15 minutes;

Step 9: after turning off the fire, slightly expose the lid of the pot to let out air, and then pick up the steamed bread on the lid pad and let it cool;

Materials required:

Medium gluten flour: 900g

Purple rice noodles: 100g

Water: 550-600g

Low sugar instant dry yeast: 1 teaspoon

Note: try to put the water for mixing noodles. According to the hand feeling, the hardness is moderate. If it's soft, it's difficult to roll noodles. If it's hard, it's difficult to knead noodles

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Zi Mi Man Tou