My daughter does not like to eat steamed buns, I use black rice flour and nuts to make sandwich buns, a fermentation, soft and not collapsed, sweet and delicious, children love to eat! For a while, my family often made steamed buns, especially pumpkin steamed buns, and ate them for a long time. A mother in the group came to me in a private message, saying that the bun buns she made were always not soft, and the hard buns were not delicious, and asked me how to make them soft and delicious. Speaking of the cold weather in winter, how to make noodles faster? Today, I will use this black rice bun to talk about the noodles.
Steamed buns seem simple, but in fact, it is also a technical job, and it is not easy for novices to make delicious food. The first is the problem of making noodles: the ratio of flour to water, the time and temperature of fermentation, and the material, don't blind white noodles, sometimes add one or two ingredients, steamed buns are more nutritious and delicious.
It's cold, how to make noodles? Directly adding yeast to the flour is wrong, because it is difficult to make dough in the cold, at this time we have to use warm water to promote yeast fermentation, but the water temperature also has strict standards, generally 35 degrees of warm water is the most appropriate. If the temperature is too high, it will burn the yeast, too low and can not activate the yeast, so the feel of the water temperature is not hot.
In addition to the water temperature, after the dough is mixed, it can also be heated to allow the dough to ferment quickly. My family in the winter is put in the fermentation box to complete the fermentation, there is no fermentation box at home, you can take a pot, pour 40 degrees of hot water, and then put on a shelf, put the sealed dough in the pot, cover the lid to ferment.
The noodles are good, and finally it is steamed, when steaming, it is steamed with cold water into the pot, steamed on high heat and then steamed on medium heat for 15 to 20 minutes, then turned off the heat and simmered for five minutes and then taken out, so that the steamed buns are soft and do not collapse.
Well, having said all that, today I will share with you a nutritious, fluffy and sweet nut black rice bun, which is more delicious than white noodle steamed buns, and children can't eat enough. Black rice has the reputation of "black pearl" and "longevity rice", which is rich in trace elements, of which manganese, zinc and copper are 1 to 3 times higher than rice, and are rich in vitamin C, anthocyanins and carotene and other nutrients, and the nutritional value is very high. Therefore, the black rice flour mixed with the flour together, it becomes black rice flour, in order to increase the taste and aroma, and use nut crushed as a sandwich, the taste is indeed very fragrant, very delicious. If you like it, you can try it!
Ingredients: Black rice flour (200 g of flour and 100 g of black rice flour mixed), 80 g of argan kernels, 20 g of black and white sesame seeds, 4 g of yeast, 5 g of sugar, 165 g of water
1: Take an appropriate amount of warm water (not hot) into an empty bowl, add yeast and stir evenly, let it sit for 5 minutes, let the yeast and water fully dissolve. Slowly pour the yeast water into the flour, stir with chopsticks to form a flocculent shape, and knead it by hand to form a smooth dough. My little strength can only be kneaded like this, and then covered with a damp cloth and put aside to wake up for 15 to 20 minutes, and then kneaded again to be particularly smooth.
Note: The temperature is relatively low in winter, using warm water can promote yeast fermentation, but do not use hot water greater than 40 degrees, otherwise the yeast is burned to death, how to ferment the dough!
2, wake up time, the nuts with a knife chopped, a little grainy on it.
3: Remove the dough from the wake-up, knead it on the board until smooth, sprinkle with flour, roll out the dough with a rolling pin into rectangular slices, sprinkle chopped nuts and sesame seeds in the middle.
4, then roll up the dough, pinch the mouth, and then rub it tightly, the two ends of the receiving port, the whole form a hollow ring.
My steamer is more special, so you need to make a type, other pots can be cut in half or in pieces, feel free to do.
5: Take out the steaming dish, put the oil paper on the bottom, put the shaped black rice bun, and put it in a warm place to ferment until it is twice as large.
6: Put the black rice bun into the pot with cold water, steam for 15 minutes on medium heat, turn off the heat and simmer for another 5 minutes, so that the delicious black rice steamed buns can be out of the pot.
7, after the pot cut into eight pieces, just one person two pieces, bite a bite, there is a noodle incense, there is rice aroma, especially soft and delicious, with sandwich nut crushed, sweet and delicious, full of happiness.
If you take it as breakfast, with a bowl of rice porridge soy milk, rice paste, and then a plate of small dishes, yuan qi breakfast is completed.
1, the text of this time used a fermentation method to do, especially time-saving, because the winter noodles are particularly difficult, the south is cold and no heating, it is particularly difficult to make pasta, so I use a fermentation method to do, saving more than half of the time, and soft and not collapsed filling.
2, after the dough is done, be sure to knead the dough before shaping, empty the air in the dough, so that the steamed bun tissue is more delicate. If you don't want to make a second shot, you can also ferment it once according to my method.
3, when the steamed steamed steamed cold water into the pot, boiling water pot is easy to burn the bottom, so that the steamed bun is not so fluffy.
I am Hema, a mother who loves food, shares, and life. Thank you for your reading and support, more home-cooked delicious methods, please pay attention to "Lotus Mom Food"! If you like my sharing, welcome to like, favorite, forward to more friends. If you have a better way to share, welcome to comment and leave a message, learn from each other, and exchange cooking tips!