[purple rice steamed bread] add coarse grains into steamed bread to make fragrant purple rice steamed bread(zi mi man tou jiang cu liang jia jin man tou li zuo chu piao xiang zi mi man tou )

[purple rice steamed bread] add coarse grains into steamed bread to make fragrant purple rice steamed bread

Introduction:

"Ha ha, I want to count how many steamed buns will appear in our family in a few years. It is estimated that the most common steamed buns are really steamed buns. In fact, I often make steamed buns, but the steamed buns are not very good-looking. It's really not very interesting to put them on for everyone to laugh at. Therefore, steamed buns have no fold. I want to tell you that as long as they are smooth in shape, they will look more beautiful and meet people. Today's steamed bread is my favorite among all the steamed bread I've made. When steamed, it has a very fragrant taste of black rice. The taste is chewy. I've made it many times and I like it very much! Because of adding black rice flour, the taste of steamed bread is not as delicate as that of pure flour, but I like the taste of coarse grains very much. If you have friends who like coarse grains, don't miss this kind of steamed bread. "

Production steps:

Step 1: grind the purple rice into coarse powder with a grinder. Pour all the ingredients into the basin and mix well.

Step 2: mix the materials with chopsticks.

Step 3: knead into a ball by hand. Then lift the dough to the chopping board and knead it into a smooth dough (about 10 minutes)

Step 4: put it into the container, cover it and put it in a warm place for fermentation. Until the dough is fermented to twice the size. (about 34 degrees for an hour)

Step 5: take out the fermented dough and knead it for about 10 minutes until the dough is smooth again. Roll the dough into a rectangle

Step 6: take out the fermented dough and knead it for about 10 minutes until the dough is smooth again. Roll the dough into a rectangle and roll it into a cylinder from top to bottom.

Step 7: stick a knife with water and cut the dough into 8 portions

Step 8: turn the hand into a bow and knead the dough

Step 9: knead until the dough is smooth (mine is not smooth enough, ha)

Step 10: pour cold water into the steamer, put a little oil on the steamer rack, and put the raw steamed bread on the steamer rack.

Step 11: cover the pan and let it stand for 20 minutes

Step 12: wake up after the group significantly larger.

Step 13: turn to medium heat and steam for 15 minutes

Step 14: don't open the lid immediately after steaming, wait for 2 minutes for the hot gas to dissipate before opening the lid.

Materials required:

Flour: 200g

Purple rice noodles: 50g

Sugar: 30g

Yeast: 3 G

Water: 125g

Note: 1, knead face to knead to three light state, namely hand light, basin light, face light state is the best. 2. After fermentation, knead for 10 minutes, in order to knead off the small bubbles after fermentation, so that the steamed bread is not easy to have bubbles. 3. Stick some water on the knife when cutting, so the dough doesn't stick to the knife. 4. Be patient when kneading so that the dough will be smooth. 5. Last but not least, remember that steamed buns and steamed buns are steamed under cold water. You can't boil the water and then let the embryo go to steam. 6. Don't open the lid immediately after steaming. Wait two minutes before opening. It's not easy for steamed bread to shrink when it suddenly gets cold.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Mi Man Tou Jiang Cu Liang Jia Jin Man Tou Li Zuo Chu Piao Xiang Zi Mi Man Tou