The tartary buckwheat flower rolls with rice dumpling leaves are fragrant
Overview
The staple food shared today - Tartary buckwheat flower rolls with rice dumpling leaves is not very attractive in appearance, but it is very healthy. Don’t underestimate this little staple food. Although the color is ugly, it also hides some practical tips worth sharing. This is a very healthy home health staple food because it contains tartary buckwheat powder, which is known as the king of grains. The health benefits of tartary buckwheat powder are very suitable for people with high blood pressure, diabetes, gastrointestinal diseases, and people who want to lose weight or drink a lot. Often adding a little bit of tartary buckwheat flour to staple food should be a good thing for family health. Supplemented with rice dumpling leaves, the fragrance of rice dumpling leaves is used to synthesize the tartary buckwheat flour, making it taste more fragrant. Adding some tartary buckwheat flour to your daily staple food not only increases the taste, but is also delicious and healthy.
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Ingredients
Steps
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The ratio of tartary buckwheat flour to flour is 1:4. Mix salt, yeast and water and knead well. Then ferment in a warm place until the volume expands to 2-3 times. The color of the dough will be slightly yellow after kneading. The kneaded dough is fermented for a second time in a warm place until doubled in size;
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Roll out the tartary buckwheat dough after the second batch into a large square sheet, apply sesame oil on the surface, and sprinkle some salt and pepper (can be replaced with five-spice powder, chopped green onion salt, coriander powder and other flavors you are used to) and spread evenly;
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Roll up the dough. The more layers you roll, the more layers the roll will have. Cut the rolled dough into small sections of the same length. You can also leave it to relax for a few minutes to facilitate pulling later. Then stack the cut dough sections two by two, use chopsticks to press a crosswise line in the middle, and finally place it on the rice dumpling leaf to prevent adhesion;
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Arrange the twisted layers on the surface, place it in a steamer or steaming tray, let it rest in the pot for about ten minutes, boil water over high heat, then turn to medium heat and steam for about fifteen minutes, turn off the heat and cover for three minutes, then open the lid and eat.
