Checkerboard Steamed Buns

Overview

I made purple rice two days ago. Since I was cooking rice, I thought the remaining purple rice soup was very nutritious and it would be a pity to throw it away. So I used the purple rice soup to make dough and steamed a series of purple rice buns. The light purple rice smell was so fragrant. After posting the photos of the results, many friends asked for the recipe. Thank you for your support. It's actually very simple. The main thing is to make the dough. I like chess patterns and often make chess pattern cookies, which are very beautiful. I wanted to see how steamed checkerboard steamed buns would turn out, and they turned out really good.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed bun hanamaki
• clear water
• purple rice juice
• self-rising flour
• white sugar

Ingredients

Steps

1. 1 I have a lot of facial hair, so I made a series of steamed buns, this one is in a checkered pattern. The noodles of steamed buns should be harder, especially if you want to shape them, so you should pay more attention to this. 1000 grams of flour, slowly add 480 ml of purple rice juice, 500 grams of flour, and slowly add 240 ml of water. I used self-raising flour this time. If it is 500 grams of ordinary flour + 5 grams of baking powder + 5 grams of yeast + 10 grams of white sugar, the dough will come out just right. Let the dough rise for 30 minutes

   

2. 2 After proofing, cut out 250 grams of purple dough and 250 grams of white dough. Knead into slightly hard cubes, about one centimeter thick, and cut into one centimeter strips. Cut 5 pieces of white dough, 4 pieces of purple dough, and save one piece of purple dough for final use.

   

3. 3 Arrange the nine cut noodles in three layers. The first layer is white + purple + white, the second layer is purple + white + purple, and the third layer is white + purple + white again.

   

4. 4 Use the remaining piece of purple dough and roll it into thin slices.

   

5. 5 Wrap the finished checkerboard steamed buns completely. Leave both ends alone. Let rise for another 10 minutes.

   

6. 6 This steamed bun is a bit big and uses 500 grams of fermented noodles, so it takes a little longer to steam. Timer the pot, 15 minutes. Turn off the heat and simmer for 1 minute before opening the lid. Wait until the buns are completely cool before slicing.