yellow steamed bun practice and recipe

1. Mix hard yellow rice noodles and soft yellow rice noodles in the ratio of 7:3, hereinafter collectively referred to as yellow rice noodles. Stir-fry over medium-low heat, just enough to have a light aroma.

2. Soak 10 grams of baking powder in 50 grams of warm water for 5 minutes to make bubbles on the surface. After the yellow rice flour cooled, add yeast powder and warm water, press repeatedly with your hands, knead into a slightly softer than steamed bread dough, now 28 degrees room temperature fermentation overnight, be sure to ferment long enough.

3, three grams of baking soda with a small amount of water to melt, poke some small holes in the surface of the dough, put the baking soda water into it, and fully pat the dough to absorb.

4, red small beans soaked half a day in advance, red dates to remove the core.

5, soaked red beans into the pressure cooker, add not more than a centimeter of water, pressure cooker pressure 20 minutes.

6, turn off the fire into the red dates diced and then cook for two minutes, with a spatula to the dates and red beans crushed and pressed, according to their own taste to add a small amount of brown sugar, I put about 50 grams.

7, with gloves on a fist-sized dough about 80 grams, patted into a cake, wrapped into the red bean filling, wrapped in their own customary way, the dough is not gluten, with the usual steamed buns are completely different, soft and sticky.

8, steamer water open to do a good job of yellow buns into it, high heat steaming 15 minutes in the fire steam 10 minutes off the fire, and then smothered for three minutes to take out. Soft and sweet, slightly rough texture, with a special flavor.