Black rice walnut mantou ( steamed bun)

Using my bread experience, I started to try out more varieties of mantou making here. Previously, I have made quite some rice bread with nuts and thought it should be just good for mantou as well.
It did turn out satisfactory here and I enjoyed it.

Black rice actually delivers not just interesting colour and look to the buns, it also gives you beautiful aroma with the right amount of honey used, I noticed.

    Ingredients

    Plain flour  400g

    Warm milk  250g

    Honey 50g

    Instant dry yeast  2g

    Walnuts  80g-90g ( toasted)

    Black rice  100g (cooked)

    Oil  1 tablespoon

Method
1.  Warm milk, yeast and honey in a jug. Whisk until yeast is well dissolved, cover and let it sit in a warm area.  It's ready to be used when it became frothy (about 5 to 10 minutes).

2. Gradually pour yeast mixture into the flour and stir until it comes together.Add in black rice, walnuts and oil. Stir and mix into a dough form. Cover and leave for 10 minutes.

3. Light knead and fold for 10 seconds, cover and leave for 10 minutes. Do twice more in the 10 minute interval. Cover and let it rise in warm area for 1 hour or, until the size is doubled.

4.  Deflate gas bubbles and divide them into your preferred sizes.  Roll them into balls, place them on parchment paper.  Cover and rest for 50-60 minutes.

5.  Set up steamer.  Over high heat, steam for 18- 20 mins.Turn off heat and remove from steamer only after five minutes.