Black rice soft steamed bun

Overview

I'm from the south, and I don't know how to appreciate the solid steamed buns from the north, so I make the soft, steamed bun-shaped steamed buns from the south.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• black rice
• clear water
• dumpling filling
• flour
• dry yeast
• oats

Ingredients

Steps

1. 1 Take an appropriate amount of dry yeast powder, about 1% of the required amount of flour. Add warm water with a temperature of about 40 degrees. Stir the yeast powder evenly. Then let it sit for 5 minutes.

   

2. 2 Take 120g black rice and 120g oats. Oats are instant oats and do not need to be washed. Wash the black rice.

   

3. 3 Pour black rice and oats into a blender and add a little water. Ultra-fine grinding, three times. Make sure the black rice and oats are thoroughly ground.

   

4. 4 Take an appropriate amount of flour and place it in a large basin.

   

5. 5 Pour the ground black rice oats and rested dry yeast into the flour. Stir the flour with chopsticks while pouring. Pour the black rice oatmeal paste into the flour in batches to prevent the flour from being too wet.

   

6. 6 Knead the dough into a smooth dough. The longer you knead the dough, the smoother it will be.

   

7. 7 Place the mixed dough in a double-layer steamer, cover it with plastic wrap, and place it at a temperature of about 40 degrees for 1 hour to ferment. The fermentation vessel should be larger so that the fermentation of the dough will not be limited by space.

   

8. 8 After an hour, the dough has doubled in size and is ready to ferment.

   

9. 9 Knead the flour into a long strip and cut into small pieces.

   

10. 10 Prepare the steamed steamed bun molds, four small ceramic tea cups, and four small cake cups. The mold is used upside down, so apply a layer of vegetable oil on the outside of the mold to facilitate demolding.

    

11. 11 Take a small amount, press it gently with the back of your hand, and spread it into a round shape.

    

12. 12 Cover the small tea cup with the spread dough.

    

13. 13 Arrange the shape of the dough. Gently press the dough and stick it firmly to the cup, ensuring that the shape is consistent with the mold.

    

14. 14 Apply a layer of oil on the steaming layer to prevent it from sticking to the pot. Place the shaped steamed buns on top and wait for 20 minutes. Start steaming.

    

15. 15 After the water boils, steam it for 15 minutes. The steamed buns are ready!

    

16. 16 Steamed steamed buns and remove from mold. The making of steamed buns is over!

    

17. 17 Preparation of steamed bun fillings. I used the leftover dried pork from making dumplings, dried shrimps, leeks, carrots and baby cabbage to fill the dumplings, stir-fry until cooked. You can DIY the fillings of the steamed buns according to your own preferences.

    

18. 18 Spoon the fried stuffing into the wowotou and you're ready to go!