[variety pasta] hand made natural fermented version purple rice black steamed bread(bai bian mian shi chun shou gong tian ran fa jiao ban zi mi hei man tou )

[variety pasta] hand made natural fermented version purple rice black steamed bread

Introduction:

"There are a lot of minor cereals at home. Before the hot weather, we should eliminate them all. We smash some purple rice flour and add some white flour to make this kind of black steamed bread. It has no choice. It has the smell of wheat and purple rice. It's a good choice for both breakfast and dinner. But the appearance is a little ugly and a little black. If you want to look good, you can use yeast to look good. Next time, make a yeast version. "

Production steps:

Step 1: mix the purple rice flour with the flour.

Step 2: then use warm water of about 30 degrees to fuse the yeast head, add it into the flour and neutralize it into a soft and hard dough.

Step 3: refrigerate and ferment for 16 hours, or ferment at room temperature for about one day, ferment about twice, and the bubbles are even.

Step 4: then put the alkali into a bowl, put in a little hot water to boil, then air it slightly, pour in more than half, and start kneading the noodles.

Step 5: knead the dough repeatedly. You can add a little flour. If you don't feel enough, dip some flour in your hand and knead it again and again until it is smooth and elastic. You can smell that it doesn't taste sour or alkaline. You can pat the dough with a big noise. Wake up for about two minutes.

Step 6: then rub into long strips and cut them into 16 pieces.

Step 7: then stick the flour and knead it repeatedly to make a smooth steamed bread.

Step 8: then put it into the steamer to steam. About 12-15 minutes after boiling. Simmer for 2 minutes.

Step 9: eat the steamed bread while it's hot.

Materials required:

Flour: 400g

Purple Rice: 100g

Natural yeast head: 50g

Alkali: 4-5g

Note: Yiru intimate words: how to check whether the alkali is appropriate? 1. Smell: sour taste is less alkali, you can add a small amount of alkali water. If there's a smell of alkali, it's a big alkali. It's waking up. 2. Tap and listen to the sound: the tap sound sounds crisp, and it's appropriate if it's very loud. 3. Check the air hole: knead the surface and cut to see if the air hole is even. 4. Taste: the alkali is appropriate, it will be slightly sweet. 5. Check elasticity: after kneading, there will be some swelling. It has elasticity and smooth surface when pressed by hand. If it's very soft and sticky, it's less alkali. If it's very hard, it's more alkali. 6. Experiment: take a small piece, put it in the pot, cauterize it and check it. 7. The color of purple rice yeast is purple. It is normal that the yeast will turn black after natural fermentation and alkali treatment. 8. To smooth the surface and fine the internal structure, it is necessary to knead the surface repeatedly to make the finished product more beautiful.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Bian Mian Shi Chun Shou Gong Tian Ran Fa Jiao Ban Zi Mi Hei Man Tou