Ingredients
Dahuang Rice
180 grams
corn oil
20 to 30 grams
plain flour
8 to 10 grams
The recipe for Da Huang Mi Baozi
- Wash the 180g yellow rice one night in advance and soak it in clean water overnight. The next morning, drain the water and steam it for about half an hour in a steamer lined with a steamer cloth until cooked;
- Add about 220 grams of regular flour to yeast powder (about 3g) that has been pre melted with non hot water, then add an appropriate amount of warm milk and knead it into a smooth dough. Cover it with a damp cloth and place it in a warm place (in winter, it can be placed in a preheated oven or microwave) for about an hour of fermentation;
- Steamed yellow rice is placed in a container and mixed with 20-30g of white sugar and 8-10g of corn oil while hot;
- After venting the dough, knead it into strips, cut it into 12 equal sized pieces, and roll it into a round dough with slightly thicker layers in the middle and thinner layers around the edges;
- Wrap each dough with big yellow rice filling and knead it into a bun, then use chopsticks to press a small hole at the crease of the bun and fill it with big yellow rice filling as decoration;
- Put the wrapped buns into a steamer and let them rise for about twenty minutes;
- After the water boils, put it in a cage, cover it, steam on high heat for about fifteen minutes, turn off the heat, and let it simmer for 3-5 minutes without opening the lid;
- Arrange the dishes and bring them to the table.
