Still Making Porridge with Rice? Make Buns with Milk – Soft, Flavorful, and More Nutritious Than White Flour!

Small rice is only for making porridge? I'll teach you a new way to eat it, add 2 boxes of milk, out of the pot it's soft and sweet, more fragrant than bread

Hello dear readers, thank you for reading my food articles, sharing experiences with everyone. Today I want to share with you: 'Still using small rice to make porridge? Add milk to make buns, soft and elastic and nutritious, better than white flour!'

Northern people love to eat noodles, buns are simple and convenient to save, a daily staple. Not only in the north, but also in many regions of the south use porridge and buns as the main course, which shows the status of buns in the eyes of the people.

We usually eat buns made of white flour, although they are also very delicious, but eating too much will make them a bit monotonous, always wanting to try something new.

Today I'll teach you a new method, no flour, no water, you can still make buns, and the buns you make are soft and sweet, and more nutritious. The method is the same as white flour buns, so easy, right? You must want to eat it!

Small rice is a common ingredient, with high nutritional value. We often use small rice to make porridge to drink, which can strengthen the spleen and stomach, promote digestion.

Small rice is rich in carbohydrates, protein, amino acids, fats and fatty acids, vitamins and minerals. The iron in small rice is a plant source of high-quality iron, which can improve the hemoglobin status of children. In addition, small rice is also rich in organic selenium.

Eating a lot of small rice is good for health. The way to eat small rice is not much, the most common is to make porridge, and some pastries also use small rice. In fact, small rice can also make buns, which are more nutritious than white flour buns. Small rice buns have a special fragrance, soft and elastic, like bread, and children love to eat them.

My child loves to eat buns, since eating small rice buns, he asks for them from time to time, and he can eat five in one meal, saying they are more delicious than snacks like bread

Today I'm going to teach you how to make small rice buns. Don't just cook small rice porridge, add milk to make buns, it's delicious and nutritious, and you'll want to grab it when it comes out of the pot. The method is as simple as white flour buns, but the taste and nutrition are better than white flour buns. It's ready to eat!

Do you have small rice? Don't just make porridge, make it into a paste and make buns, it's fragrant and soft, creamy and elastic, and the whole family grabs it when it comes out of the pot. The method is as simple as white flour buns, but the taste and nutrition are better than white flour buns.

Many children don't like to drink small rice porridge, you can use this method to make buns, which can be used as a staple food and as a snack when hungry.

Are you still just making porridge with small rice? Try something new, add milk to make buns, it's soft and sweet, and chewy, more fragrant than bread. If you like eating it, try making it!

Prepare 250g small rice, 500g flour, 2 boxes of 200ml pure milk, 5g yeast powder, 30g white sugar.

Pour small rice into a large bowl, add a certain amount of water and soak for one night, filter out the water the next day, pour it into a blender with 2 boxes of warm pure milk, stir into a fine small rice paste, at least stir for 5 minutes, try to make it fine, the steamed buns will be better.

The small rice paste is poured into a large basin, added 5g yeast powder and 30g white sugar, and stirred with a chopstick. Then 1 flour is added and stirred into a flour slurry, and then kneaded into a soft and elastic dough. Small rice is not sticky, so add flour to knead into a ball.

Cover the dough with plastic wrap and place it in a warm place to ferment until it doubles in size. Sprinkle some dry flour on the surface, after the dough is fermented, take it out and knead it to release gas, the more you knead, the more chewy the texture will be.

After kneading, roll it into a long strip, cut it into suitable pieces with a knife, and knead each piece for a while, and shape it into the shape of a bun.

Pour water into the steamer, brush the steamer with oil or a non-stick pad, put the buns into the steamer, don't put them too close together, because when the buns get bigger they may stick together, cover the lid and steam for at least 20 minutes.

After the buns have become significantly larger, open the fire and steam for 20 minutes, then turn off the fire and steam for 5 minutes before taking them out, the fragrant and soft and sweet and nutritious small rice buns are ready.

To judge whether the buns are cooked or not, the method is very simple, press it with your hand, if it can quickly rebound, then the inside and outside of the buns are cooked. Small rice plus milk steamed buns are more delicious than white flour buns made with flour and water.