[variety of pasta] pure hand-made staple food of coarse cereals -- purple rice black roll(bai bian mian shi chun shou gong lao mian za liang zhu shi zi mi hei hua juan )

[variety of pasta] pure hand-made staple food of coarse cereals -- purple rice black roll

Introduction:

"It's good for our health to eat some coarse cereals, especially purple rice. Generally, we make porridge. This time, we beat some purple rice with a pulverizer, and spontaneously made some old noodles with flour fertilizer, not to mention the spontaneous hand-made purple rice steamed bread. It's very fragrant."

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: roll it into thin slices, brush with a thin layer of oil, then sprinkle with salt and a little flour.

Step 7: then roll it up.

Step 8: cut into 16 even pieces.

Step 9: then fold and stretch it, then roll it obliquely.

Step 10: then put it on the oiled steamer.

Step 11: About 12-15 minutes after boiling. Simmer for 2 minutes.

Step 12: your hand-made version [purple rice roll] is out of the pot. It's delicious!

Step 13: make a nice roll while it's hot.

Materials required:

Flour: 400g

Purple rice noodles: 100g

Natural yeast head: 50g

Alkali noodles: 4-5g

Note: how to check whether the alkali is suitable? 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 Lao Mian Za Liang Zhu Shi Zi Mi Hei Hua Juan