Jiaodong Dahuang Rice Steamed Bun
Big yellow rice 150g | White sugar 30g |
flour 90 grams | Yeast 1g |
Warm water 50 grams | Yellow dough |
flour 70 grams | Pumpkin powder 2 grams |
Yeast 1g | Warm water 40g |
Step 1
Soak 150 grams of rhubarb rice at night for use the next dayStep 2
Add 1 cm of water past your fingertips and cook until cooked Add 30 grams of sugar and mix until cooledStep 3
At this time, the rhubarb rice is ready to eat, soft and glutinous~Step 4
Knead the dough ingredients separately and ferment themStep 5
24g white dough 19 grams of yellow dough Rhubarb rice filling 56g divided into equalStep 6
Wrap the white dough into the yellow dough and pinch tightlyStep 7
Roll it out flat and add yellow rice filling to seal it.Step 8
Rest for 10 minutesStep 9
25 minutes in the steamer (15 minutes if using a steamer, turn off the heat and simmer for 3 minutes before opening the lid)Step 10
Soft and delicious yellow rice bunsStep 11
Cultivate coarse grains carefully Soft and waxy brushedStep 12
Slightly sweet, if you like it sweet, you can add more sugarStep 13
I like it very much ~ it’s also glutinous when eaten coldStep 14
My little sister’s breakfastStep 15
Let’s do it together ~ If you have any questions, please leave me a message or add V Cooking techniques for Jiaodong Dahuang rice buns