Cooking Steps

1. 

   Step1:Grind the purple rice into powder and mix with flour and sugar. Pour dry yeast into warm water that is not hot. Stir gently and pour into flou

2. 

   Step2:Then use chopsticks to mix the flour into a wheat spike shape; while mixing, add water. When there is no dry flour in the basin, take off the chopsticks and start kneading the flour by hand. When the dough is smooth and non sticky, there is no flour on the basin and hands

3. 

   Step3:Hairdressing - cover the dough with a wet cloth or towel and put it in a warm place for fermentation. The time is about 1 hour. In winter, it needs to be put around the heating. Otherwise, the time should be increased by half an hour to 1 hour. The fermented dough should be twice as large as the original volume. The inside is full of bubble

4. 

   Step4:Kneading - the fermented dough is kneaded hard again until the volume is reduced. After the internal air is squeezed out, the dough is kneaded into strips. The kneaded noodles are cut into appropriate dosage forms

5. 

   Step5:Wake up - pour 1 liter of water into the steamer. Put on the steamer drawer. Pad a piece of baking paper on the cut steamed bread preparation and put it into the steamer drawer. Cover the cover and wake up for 2030 minutes

6. 

   Step6:Steaming - turn the heat to steam for about 10 minutes until the water boils. Turn the heat to steam for 15 minutes. When steaming, cover a towel on the edge of the pot cover to prevent the steam from leaking. Do not cover the pot immediately after steaming. Put it out for 5 minutes before opening the pot cover