500 grams of ordinary wheat flour.

5-8 grams of red rice flour, the color will deepen with the dosage.

Sugar10g

3 grams of yeast powder

How to make red koji steamed bread?

knead flour into dough

Mix common flour, a little monascus powder and a little sugar in a basin, dissolve yeast in water close to body temperature, let it stand for about 10 minute, then add a small amount of flour repeatedly and knead it while adding it until there is no dry powder in the basin.

It is best to stir the flour and monascus powder a little before adding water, otherwise it will be dark and shallow, which will make the subsequent operation more difficult. If you feel dry when kneading dough, you can dip some water in your hands and put it into the dough when kneading dough.

cook; it’s?my?thing

Let the kneaded dough stand for a while. If the air humidity is low, it is best to cover it with a wet cloth or plastic wrap.

Front roll

The proofed dough is pressed into a rectangle (not too regular, it can also be rolled out), and then rolled into a rectangle with a rolling pin with a thickness of 3-4cm, which is unfolded from the long side and closed down.

Blank cutting

Although thinner will increase the level, try not to roll it too thin, which will affect the fermentation. Don't roll it too loosely, but don't tighten it deliberately. Just make it fit. Let it stand for a few minutes before cutting, so that the "strawberry roll" with a few somersaults can have a rest.

Blank cutting and forming

Cut the blank with a sharp knife.

steaming

Put cold water in the pot, then spread a steamer cloth, code the cut steamed bread, then cover it and let it stand 10-20 minutes. Then bring it to a boil with high fire, steam it for 15 minutes, then let it stand for 4-5 minutes without lifting the lid.