Black Rice Rolls

Method

1. 01

   Step 1

   Prepare ingredients

   

2. 02

   Step 2

   First, make the white dough by mixing the flour, sugar, and salt evenly.

   

3. 03

   Step 3

   Dissolve yeast in water

   

4. 04

   Step 4

   Add to flour

   

5. 05

   Step 5

   Knead into a smooth dough, cover with plastic wrap and let it rest for about 2 hours (extend the resting time appropriately in winter).

   

6. 06

   Step 6

   Next, make the black rice dough by mixing black rice flour and wheat flour with sugar until smooth.

   

7. 07

   Step 7

   Dissolve the yeast in water and pour it into the flour.

   

8. 08

   Step 8

   Knead into a smooth dough, cover with plastic wrap and let it rest for about 2 hours (extend the resting time appropriately in winter).

   

9. 09

   Step 9

   The dough has risen to about 1.5 to 2 times its original size; it's ready when a hole poked with a finger doesn't spring back.

   

10. 10

    Step 10

    The black rice dough should also be proofed until it 1.5 or 2 in size; it's ready when a hole poked in it doesn't spring back.

    

11. 11

    Step 11

    Knead each part separately to remove air bubbles, and sprinkle with a little dry flour to prevent sticking.

    

12. 12

    Step 12

    Roll each dough piece into a round disc with a thickness of 0.5 cm.

    

13. 13

    Step 13

    Stack them together and press down to shape.

    

14. 14

    Step 14

    Roll up

    

15. 15

    Step 15

    Cut into a trapezoid

    

16. 16

    Step 16

    You can press down from the smaller end to create a shape, or you can simply cut it without shaping.

    

17. 17

    Step 17

    Place the bowl in a steamer basket over cold water, bring to a boil over high heat, and steam 25 minutes after the water boils 30

    

18. 18

    Step 18

    It's done!

    

19. 19

    Step 19

    Let's eat!