[How to make glutinous rice steamed buns]_ production method _ home practice

[How to make glutinous rice steamed buns]_ production method _ home practice

Most people’s impressions of steamed buns are made of flour. Sticky rice steamed buns are really rare, because most of the sticky rice is used for cooking wheat.

Glutinous rice steamed buns will be more chewy on the taste, and like burning wheat, the filling inside can also be added with other mushrooms, carrots and the like.

The practice of glutinous rice steamed buns is actually very similar, and to be honest, the final result is a bit like the feeling of Hanamaki. Here are some different ways of making glutinous rice steamed buns.

1 glutinous rice steamed bread method: leave the yeast in warm water for ten minutes to melt the yeast water, pour it into the flour, stir with a chopsticks and knead evenly to form a smooth dough, wrap it with plastic wrap, and leave the fermented glutinous rice in the warm place to wash and putSoak in clear water for two hours, pour clean water, steam in a steamer for 20 minutes, put oil, salt, raw soak and stir to cool, and then use a plastic bag or plastic wrap to shape the dough to a large pair. Sprinkle with dry flour.Then knead the dough until smooth, roll it into thin slices with a rolling pin, roll up the glutinous rice, wrap it with a knife, cut into several portions, put it in a steamer, proof for 20 minutes, boil the water in the steamer, put the glutinous rice steamed bread, steam for 10 minutes on high heat, turn off for 5 minutesYou can make 2 sticky rice steamed buns in minutes: 1000 grams of ingredients, 5 grams of flour, 5 grams, 360 ml of water. Wash the sticky rice sticks with glutinous rice, wash them in cold water for 4 hours in advance, and drain the water for later use.

After the dough is ready, continue to knead for 10 minutes and vent.

Then knead it into long strips and cut into even doses.

Take a lotion, flatten it, roll it into a thin dough, and roll it into a tip.

From one end to the other, a thumb-sized hole is left in the middle, slightly reshaped.

Fill the glutinous rice into the hole and steam the drawer with grease, or spread gauze, and place the buns on it, leaving enough space in it.

Cover the stuffing in the steamer and let it stand for 20 minutes (second baking), then turn to medium heat for 20 minutes.

After being steamed, wait for 10 minutes before uncovering it. The white fat and glutinous glutinous rice buns will be steamed!

Toast is a daily staple food in some areas of the country. Steamed buns contain higher impurities and higher moisture content.

It is the most common kind of staple food in the north, and it is eaten in various ways.

The head is mainly made from the fermentation of flour. The main nutrient in the steamed bread is glucose.

The simple approach and soft texture of the head can help protect the upstream.