Supplementary ingredients: 200g of water

Black rice soba steamed buns

1

Homemade rice wine after preparation

2

Mix rice wine and water, add 150g of flour and stir to form a batter, ferment at room temperature for about 2 - 3 hours, until the batter is fully fermented. The fully fermented batter will look like it has many bubbles, as shown in the picture, and will increase in volume by 2--3 times

3

Add the rest of the various flours together

4

Make a dough and make sure to knead it until the surface is smooth, and then cover the bowl with plastic wrap, or cover the dough with a damp drawer cloth, which is fine to cover, and let it ferment at room temperature.

5

The dough is ready when it has visibly doubled in size.

6

Pull it apart and see if it's honeycombed

7

Divide into 16 portions

8

Knead it into a round shape, and let it rest for 15-20 minutes to let the dough rise again.

9

Steam the buns on high heat for 25 minutes. These buns are not particularly large and will steam for 25 minutes to mature, or 30 minutes if the buns are large.

The steamed buns are black in color and look very nice, although they are mixed grain, and I and the dough is very hard, the finished picture has a broken one. But the steamed buns were well developed and still fluffy enough.

Tips

1, the proportion of the three kinds of flour to pay attention to, the amount of grains I feel I have used to the extreme, the last do not exceed this proportion.

2, after shaping must be in the wake up ten minutes, so that steamed out of the steamed buns are fluffy enough. Can not eat directly frozen, eat when you take out, on the cage slightly steamed for 5 minutes, still fresh as just steamed, do not put in the freezer, it is desirable to become dry and deteriorate.

3, this steamed bread recipe is specifically for diabetes, glycemic very slow, so there is a need to do this steamed bread to eat.