How to make milky black rice steamed buns

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  1.Weigh 50 grams of black rice and put it into the grinder.(The black rice flour you buy is not as pure as grinding it yourself)

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  2.Start the grinder, Grind into fine powder (you can also put it into a wall breaking machine).

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  3.Then put the high-gluten flour and black rice flour in a basin.

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  4.Add fine sugar, salt and dry yeast, and mix together evenly.(Dry yeast can also be dissolved in warm water before adding)

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  5.Join in batches Add appropriate amount of warm water and stir it into cotton wool with chopsticks.

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  6. Knead vigorously into a smooth dough.Cover with plastic wrap and place in a warm place (about 35 degrees) to ferment until doubled in size.

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  7. The fermented dough has obviously expanded a lot.Poke the dough with your finger.If it doesn't shrink back, it means it's ready to ferment.

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  8. Take out the dough, knead it evenly, and divide it into six even small doughs.

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  9.Take a small dough, hold it with your hands, and knead it until it becomes The surface becomes completely smooth and rounded with the palm of your hand.

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  10. Boil an appropriate amount of water in the steamer, and put a cloth (or wipe it on the steamer) oil), turn off the heat, add the steamed buns, cover, and let rise for 30 minutes.

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  11. Boil the steamer over high heat and steam for 18 minutes.Turn off the heat and simmer for 3 minutes before serving.

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  12.The soft, milky black rice steamed buns are ready!

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  13. Very delicious! Soft and sweet!