Black Rice Steamed Buns
Soft and delicious black rice steamed buns. Previously, I used a stand mixer to make plain flour sliced steamed buns, as well as silver thread flower rolls and scallion flower rolls. These are great accompaniments for our three meals a day. But if you're looking to switch it up, try some whole grains or black rice steamed buns—today's recipe is perfect for that. To make these black rice steamed buns, you can use a blender to grind black rice into black rice flour, or you can purchase ready-made black rice flour from the supermarket. Black rice adds a sweeter, more aromatic taste to the buns. If you want to make whole-grain steamed buns, you can replace black rice flour with any whole grain flour—experimenting with different flours can make your meals healthier and more exciting.
Ingredients
Steps
First, place the black rice into the grinding cup of the blender and grind it into black rice flour.
Run the 'dry grinding' function once to get fine black rice flour. ★ If you don't have a blender, check if your local supermarket sells pre-made black rice flour.
Put the flour, black rice flour, sugar, and milk powder into a mixing bowl. ★ Regular adult milk powder is fine; there's no need to use baby formula. You can also omit the milk powder, but it enhances the flavor.
Dissolve the yeast in a portion of warm water (included in the ingredient list) to make yeast water. Pour the yeast water and the remaining water into the flour mixture.
If using a stand mixer, knead on setting 1 for 10 minutes. If kneading by hand, shape the dough into a ball and continue kneading vigorously on a floured surface for 15-20 minutes until the dough becomes smooth and elastic. ★ Since different flours absorb water differently, adjust the water amount as needed to avoid overly hard or soft dough. This dough should be moderately firm but smooth when kneaded well. ★ While you don't need to knead until the dough forms a gluten window like bread, make sure it's well-mixed for fluffy steamed buns.
Divide the dough into 6 equal portions and roll each into a ball. Place them in a greased or non-stick mat-lined steamer basket. Leave enough space between each dough ball to allow for expansion.
Heat some water in the steamer until warm, then turn off the heat. Cover the steamer and let the dough rise for about 30 minutes in a warm environment until it doubles in size. Now you can steam it. Cover the lid, bring the water in the steamer to a boil on high heat, and steam for 18 minutes. Turn off the heat and let it sit for 2 minutes before opening the lid. Remove the steamed buns from the steamer and enjoy while hot.
The final product.