The reality is that making delicious dishes requires skill.

If you master these skills, you can become a chef.

Cooking cannot be learned in a day or two.

But as long as you do it seriously, which one can be perfect?

I’m sure you’ll be like me and go from kitchen idiot to food blogger.

Today, I’m going to teach you a pasta dish.

I believe many mothers have the experience of steaming steamed buns at home.

It’s not easy to make small steamed buns delicious, especially for big steamed buns where white flour must be added every time.

I feel a little tired.

Today, I will change the pattern and replace the white flour with black rice, and then make the ordinary steamed buns into a curly shape. In this way, the ordinary steamed buns will become taller in an instant.

Generally speaking, when steamed buns are steamed, secondary fermentation is also a very important step, which is directly related to the taste and softness of the steamed buns.

However, how to judge whether the secondary fermentation is good?

Today, I'm going to teach you a little trick.

Remember this little trick.

The steamed buns are soft and delicious.

Let’s take a look at how to make black rice rolled steamed buns.

Dishes: Black rice rolled steamed buns [Ingredients]: 250 grams of all-purpose flour, 60 grams of black rice flour, appropriate amount of white sugar, appropriate amount of water, 3 grams of high-temperature resistant yeast, appropriate amount of oil. Cooking steps: 1. First, mix all-purpose flour and black rice flour with appropriate amount of white sugar.

Mix, mix with appropriate amount of warm water, do not knead into dough, cover with plastic wrap and leave for 1 hour.

2 After letting it stand for an hour, add the yeast to the flour with warm water and knead it into a dough.

Once the dough is smooth, cover with plastic wrap and let rise until doubled in size.

three.

Let’s look at fermented dough.

It is honeycomb shaped.

4 Divide the large dough into small doughs of equal size, then wrap the dough balls together and cover with a layer of plastic film.

5 Roll the dough into dough and sprinkle with dry flour.

6. Brush the middle with a layer of cooking oil, preferably peanut oil or sunflower oil.

Do not oil the edges to facilitate adhesion.

7 Roll out the dough and cut into the middle.

Cut it in half but leave one end open.

8 Then twist the two noodles into a rope shape.

9 Then fix both ends into a round shape.

Finally, put them in the steamer basket.

Bring them to a boil over high heat.

Steam over low heat for 15 minutes, then simmer for 2 minutes.

10 Leave a small piece of dough in the fermented dough and put it into the water.

The little dough floated up and a quarter of it leaked out.

This indicates that fermentation is in place.

Cooking tips: 1. When brushing with oil, if you like a strong aroma, you can use peanut oil, and if you like a lighter flavor, you can use sunflower oil or corn oil.

2Do you remember this little trick?

Just put a small piece of dough in water until the dough floats to a quarter of its surface.

three.

Cut the noodles, but be careful not to cut them.