Black rice cake, black rice bread, black rice steamed bread, nutrition doubled, people who do not like coarse grain love to eat. Hello, everyone. I'm Meggy's dancing apple. Today, I would like to share three delicious ways of black rice. Black rice has the reputation of "black pearl" and "king of rice in the world". It is rich in nutrition and has high therapeutic value. The most commonly eaten black rice and black rice porridge are two handfuls of black rice.
The unique smell of black rice is a little close to the mellow smell of fragrant rice. It's the beginning of autumn. Let's make some delicious dishes with black rice as the main material for our family. For example, today's three recipes are very simple. Even if the hand wreckers follow the steps, they can succeed. Let's try them together!
-----[Black Rice Bread]-----
The big bread with the aroma of black rice is high, soft, and smooth. The organization is exquisite and layered. It can be eaten directly or made into a sandwich that is burnt outside and tender inside. The whole family likes it.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_159722308220988
Materials 300g black rice bread powder, 2.5g dry yeast, 3g salt, 55g eggs, 40g white sugar, 150g water, 25g butter
one All materials and bread machine are ready; In hot summer, try to use ice water and refrigerated eggs after these cold storage and cooling treatments. The materials can slow down the temperature rise during the mixing process, inhibit the yeast fermentation, and better form gluten;
two Put all the ingredients except butter into the bread bucket, and then put them into the bread machine. A dough kneading procedure was used for 10 minutes;
three After 10 minutes, the dough is shaped and moist, can pull out the thick film, pour butter into the dough, and then start a kneading procedure for 20 minutes;
four In about 15 minutes, you can stop the machine to check the state of the dough. If you can support this thin and elastic film, poke with your finger, and the hole is smooth, the dough will be OK; If you haven't reached this state, continue to rub for a few minutes; The strength of each machine is different. Adjust the kneading time according to the actual situation of the machine used;
five Put the dough in the bread bucket, relax for 10 minutes, take it out, put it on the kneading pad, and roll it into a 1cm thick rectangular piece;
six Roll it from top to bottom, fasten it with a fresh-keeping box, and relax for 10-15 minutes;
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seven Beat the loose dough into flat pieces for several times, and then roll it into a rectangular piece with a thickness of about 1cm. The width should not exceed the length inside the bread machine; The relaxed dough is very obedient, and can be rolled into any shape. If it is rolled back, it means that the relaxation time is not enough, and it needs to be relaxed for a few more minutes;
eight Roll the dough from top to bottom without looseness or tightness, and there should be no gap between the dough;
nine Put the rolled dough roll into the bread bucket, and take out the stirring rod in advance; My toaster has an inner cover, which can be covered to facilitate fermentation without drying the skin; If there is no bread machine with an inner cover, you can use a wet cloth to cover the bread bucket; Choose the "fermentation" program for 1 hour, and the specific time will be adjusted according to the state of the dough. I actually spent 1 hour and 20 minutes;
ten When the dough is 2-2.5 times the original size, select the "baking" program, and time it for 40 minutes;
eleven The bread is tall and covered. Wear insulating gloves to lift the bread bucket out of the bread machine;
twelve Buckle the bread upside down on the drying rack. The bread is good as a whole, but it has a slight bulge. When it is dried to hand temperature, it can be stored in a bag and sliced when eating.
http://img04.sogoucdn.com/app/a/200863/img_url_1239_159722308222422
-----[Black Rice Steamed Buns&Bean Paste Buns]-----
Black rice cake flour is lower in gluten than low gluten flour. When steamed, it will be too soft and lack of elasticity and roughness. I mixed some medium gluten flour. The ratio of coarse grains and coarse cereals to flour is 1:3, which can not only maintain the perfection of the finished product, but also add additional nutrition.
http://img04.sogoucdn.com/app/a/200863/img_url_1239_159722308222926
Materials 250g black rice cake powder, 200g medium gluten flour, 5g dry yeast, 10g white sugar, 300g bean paste filling, 280g cold water at room temperature
one Black rice cake powder, medium gluten flour, dry yeast, a little white sugar and room temperature water are put into the basin together. The water absorption of flour is uncertain, so water should be added one by one; If there is a kitchen scale to weigh, the amount of water is generally about 55% of the amount of flour;
two First, use chopsticks to mix it into a floc, and then knead it into a smooth dough; Black rice cake powder belongs to low gluten powder, so the elasticity of dough is slightly poor; The proportion of the two powders can be adjusted according to the taste preference; Mongolian fresh-keeping film is placed in a warm and humid place for basic fermentation;
three The bean paste filling is made by ourselves: red beans are soaked in cold water, cooked in an electric rice cooker, beaten into a paste with a cooking machine, finally put into a non stick frying pan, add some vegetable oil and brown sugar, stir fry to your favorite state, put into a fresh-keeping box, cool the lid, and can be refrigerated or frozen;
four Divide the bean paste filling into equal portions. Each bean paste ball weighs about 40g, and the size can be adjusted as you like;
five The size of the dough is 2-2.5 times of the original size. Dip your finger in the flour to poke a hole in the top of the dough, without collapsing or shrinking;
6. Lift up the dough, with even pores at the bottom and slightly sour fermentation aroma;
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seven Place the dough on the operating platform, sprinkle two handfuls of medium gluten flour (extra weight), and rub it with a little force to make the dough smooth, without obvious pores after cutting;
eight Twist the dough into thin strips and cut them into uniform dosage forms; I cut 12 doses; The size of the preparation determines the size of steamed bread or steamed stuffed bun, which can be used at will;
nine Rub 6 of them into balls again, and place them in the steaming plate covered with steaming cloth. If there is no steaming cloth, brush a layer of oil on the steaming plate; It is also possible to use ordinary steamers;
ten After flattening the remaining dough, arrange it into a palm sized cake, and put the bean curd on it;
11. Seal and smooth the seal;
twelve Put the steamer tray in the steamer tray, spread oil paper or apply a layer of oil, and put the bean paste package on the steamer tray after each package; In order to prevent sticking together during heating, an oil paper can be placed between the bean paste bags;
13. Place the steaming plate on the steamer and ferment for about 20 minutes for the second time;
fourteen The steamed buns made previously are also put in the steamer after finishing and fermented for about 20 minutes;
fifteen This is steamed bean curd bag. Because there is too much black rice cake powder, the texture is poor. The surface is not particularly smooth, but it is difficult to resist the smell of black rice;
http://img03.sogoucdn.com/app/a/200863/img_url_1239_159722308226035
-----[Black Rice Noodle Qifeng Cake]-----
In addition to flour, the cake can also be used with black rice flour. In the past, I used to use a wall breaking machine to beat it into powder and then sift it. Now, with the ready black rice cake flour, it can be used directly. The more you eat the cake with the smell of black rice, the more appetizing you will be. You can eat some every other time, and your eyes will still be bright if you don't have dry eyes!
http://img04.sogoucdn.com/app/a/200863/img_url_1239_159722308235552
Material Science: 65g 8 eggs with shell, 160g black rice cake powder, 80g corn oil, 90g milk, 110g white sugar
number: One 8-inch, one 6-inch
bake: 150 ℃, up and down for about 50 minutes
one Black rice cake powder, eggs, corn oil, milk, sugar ready; Each egg with a shell weighs about 65g. Corn oil can be replaced by vegetable oil with no obvious smell, such as soybean oil and salad oil. Milk can be replaced by water and soybean milk;
two The egg white and yolk are separated, and the egg white is put into an oil-free and water free egg beater, and the egg yolk is put into a single pot;
three Add corn oil and milk in turn, and fully stir until oil-free and water separated;
four Sift in the black rice cake powder. Because there are black rice and black sesame seeds in the powder, there will be some rough black skin at the end of the sieve; In addition, there are differences in the size of eggs. You can reserve 10 grams of flour to adjust the amount according to the batter state;
five Use the manual egg beater to mix the flour and egg liquid evenly in an irregular direction, without dry powder or small lumps. Lift the egg beater, and the batter will sell smoothly but slowly flow down in ribbons, and put aside for standby;
six After the egg white is blistered with the electric egg beater, add the white sugar in three times, which are coarse foam, fine white foam, and when obvious lines appear, lift the egg beater, and the egg white paste is in a small corner;
seven Take 1/3 of the egg white paste into the egg yolk black rice paste, and mix it evenly with the manual egg beater; At this time, the oven starts to preheat 150 degrees;
eight Pour the cake paste in step 7 back into the egg white paste bowl, and use a scraper to stir it from bottom to top evenly to form a delicate cake paste;
nine Pour the cake paste into the 8-inch and 6-inch Qifeng cake molds respectively, lift it up and shake it slightly, and then send it to the middle layer of the preheated oven. Heat it up and down at 150 ℃ for about 50 minutes. The temperature and time can be adjusted according to your own oven; After the baked cake is taken out of the oven, it will rise up and shake slightly for a few times. Then it will be buckled upside down on the drying rack. After it is completely cooled, it will be demoulded and cut into pieces for eating.
http://img03.sogoucdn.com/app/a/200863/img_url_1239_159722308238416
"Make delicious food with love, record beauty with heart, and present the mellow taste of ingredients with simple methods". I am the apple of Meggy's dance. I used to be an English teacher for 18 years. Now I am a homemaker, food we media, and a special original food writer who "cooks for love". In the days of dealing with oil, salt, soy sauce and vinegar, my heart becomes more and more gentle, and I feel that "company" is the most beautiful and important thing in the world.