Production process:
1. First put the flour jar into water and add yeast to melt it, then add sugar and stir it evenly, and then continue to add black rice flour and ordinary flour together, as shown in the figure.
2. The chef opens the third gear, sets the time for 3 minutes, then stirs it until it is dry powder-free, and then moves to the fourth gear, sets the time for 5 minutes, and stirs it into smooth dough, as shown in the figure.
3. Arrange the kneaded dough slightly, cover it with plastic wrap and ferment at room temperature.
4. Ferment the dough to about 2 times the size of the original dough, and poke a hole with your finger, so that the hole will not retract or collapse, indicating that fermentation is ready, or peel off the dough fermented to about 2 times the size of the original dough, so that you can check the fermented dough, as shown in the figure.
5. Take out the fermented dough and put it on the chopping board. First, knead all the gas generated during its fermentation, then divide it into agents of your own size, knead it into smooth steamed bread embryos, and put them in the steamer with cold water put in advance in turn, with a certain interval in the middle, and make proofing 15 minutes.
6. Cover the steamed bread embryo after awakening, bring it to a boil with high fire, then turn to medium fire and continue to burn for 12 minutes, and finally turn off the fire and stew for five minutes.
7. You can open the lid and the soft and lovely little black steamed bread will be out of the pot.
8. You can eat it when serving.
9, high nutritional value, good taste.
Matters needing attention
1, learn to observe the fermentation state, don't always worry about how long it will take, and the fermentation state can be in place. After all, everyone's environmental temperature is different.
2. The steaming time can be flexibly operated according to the size of steamed bread made by yourself.
Some people like to boil hot water in a pot and then steam steamed bread. This is not absolutely correct or not. Let's operate according to personal habits. My habit is to steam steamed bread with cold water.