Breakfast made with this kind of taro seems to overflow anytime and anywhere. Purple rice is fragrant and glutinous, and taro paste is delicate. It's not dessert, but it's better than dessert. One bite will really cure you. Girls and children who love sweets must try it. Purple rice taro mud bag main ingredient Yinlong Yuao wheat flour 150 g yeast powder 3 g taro 100 g auxiliary material purple rice 30 g milk 35 g rice 15 g salt 5 g eggs. A whole process: the food is ready.
Step 1: Purple rice can replenish blood, strengthen the spleen and nourish the stomach. Women eating some purple rice in moderation can achieve the actual effect of nourishing blood and stomach, which can make the stomach more and more healthy physically and mentally, and can also strengthen the brain and tonify the middle warmer. Purple rice, also known as purple black beans and purple glutinous rice, contains more phytochemicals and proanthocyanidins than ordinary fermented rice, so its function and efficacy are more powerful. More suitable for winter tonic.
Add yeast and raw eggs to wheat flour, then pour in milk and mix the food into a floccule. The ratio of wheat flour to yeast must be according to my own! As long as the yeast is not ineffective, the qualification rate of fermentation will be higher. Knead wheat flour into a smooth dough. Cover the fresh-keeping bag tightly and ferment the dough to twice its original size.
You can put it in an electric oven for fermentation at 40 degrees 1 hour, or you can put it on a steamer, add half a pot of warm water with a temperature above 40 degrees, and cover it for fermentation.
Just let it ferment immediately, so pay special attention to the dough state, mainly by fermenting it twice as much as before. Clean purple rice and rice, put them in the same bowl, then pour 1 10g cold water and soak them for 30 minutes in advance. I think this combination tastes the best, or you can just use purple rice and put 45g.
After the second step, put it directly into a wok and steam for 30 minutes. Steam it in water immediately. Don't worry that the color of water will turn purple. This is also the reason why procyanidins are very soluble in water, which is normal. After the rice is steamed, turn off the fire and continue to stew 10min, then remove the added sugar and mix well for later use.
After the taro is cooked and peeled, grind it into mud with a spoon while it is hot, and add a little sugar to taste better. In autumn and winter, taro and yam are very nourishing and healthy ingredients, so taro can also be replaced by iron bar yam in equal amount, which tastes the most similar.
After the dough is fermented, take out the fresh-keeping bag, put it on the kneading mat, knead it evenly and exhaust it. Arrange the dough into strips, and then cut it into buns with uniform size. Rub each small dose vigorously with the root of your hand for about 30-40 times until the dough surface becomes very delicate. After this operation, the surface of the point will become very smooth.
Roll the dough into a cake with a rolling pin, with a thick center and a thin periphery. Put an appropriate amount of taro paste into the cake, and then add an appropriate amount of purple rice to make a left and right double layer. Or wrap the edges of taro and purple rice. After everything is wrapped, put the joint into the wok, cover it, and make the second proofing for 15 minutes. You just need to stand still after waking up, without patting or manipulating the ambient temperature, in order to make the dough softer. Then popular 5min the middle for 5 minutes, steam 15 minutes, and continue stewing for 5 minutes after turning off the fire. Cook it thoroughly and take it out.