Chinese Food
A fermented candy colored steamed bread
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All kinds of steamed buns in candy color are almost as good as macarone. This kind of fermented steamed bread is actually very simple. This time there are seven kinds of steamed bread. It's a bit troublesome. But it's really good-looking. You can make a few colors less
Cooking ingredients
Cooking Steps
Step1:Raw materials for color mixing - purple potato, pumpkin, beetroot, Butterbean, black rice flour, spinac
Step2:Purple potatoes and pumpkins can be steamed or boiled. They can be pressed into mud; beetroot can be crushed with water by a cooking machine or chopped with a knife to make water. They can be sieved; butterfly bean flowers can be colored with hot water. They can be sieved; spinach can be crushed with water by a juice machine or a cooking machine. They can be sieved
Step3:200g flour with 10g sugar and 2G yeas
Step4:Add 100g wate
Step5:Knead with the chef or hand until the dough is smooth. The picture is that the chef kneaded for 5 minutes in gear 2
Step6:Rub a long strip with a growth of about 35c
Step7:Cut into 12 small pieces with a knife. Cut wider. Otherwise, it's easy to pour after fermentation
Step8:Pinch it in with your hand. Shape it into a small square. You can make it with your left and right hands. My right hand is holding the mobile phone
Step9:Pumpkin dough - 200g flour + 50g pumpkin mud + 10g sugar + 2G yeast + 70g water; purple sweet potato dough - 200g flour + 50g purple sweet potato mud + 10g sugar + 2G yeast + 90g water; because the water content of pumpkin and purple sweet potato is different, you can adjust the water content according to the actual hardness of the dough
Step10:Blue dough - 200g flour + 10g sugar + 2G yeast + 100g Butterbean water; pink dough - 200g flour + 10g sugar + 2G yeast + 100g beetroot juice. Beetroot dough is easy to fade. The color can be a little darker
Step11:Green dough - 200g flour + 10g sugar + 2G yeast + 100g spinach juice; black rice dough - 200g flour + 15g black rice flour + 10g sugar + 2G yeast + 110g wate
Step12:Put the shaped dough directly on the silica gel pad. Wait for fermentation. It's summer now. It's about half an hour. It needs longer time in winter. The volume becomes 1.52 times larger. Press the surface gently with your hand. The rebound immediately indicates that the fermentation is finishe
Step13:Steam in cold water for 68 minutes, turn off the heat and simmer for 5 minute
Step14:Internal organizatio
Cooking tips:1. Basic formula of bread dough - 500g flour A kind of 250g water (1020g water in winter) A kind of Yeast 5g (it can be reduced to 3G in summer). Do not add water at one time. Adjust according to the water absorption of dough. 2. Sugar can adjust the taste. It can also help fermentation. General 500g noodles A kind of 2040 grams of sugar. Of course, it's too tired to make a variety of colors at a time without adding 3. However, it's ok if the steamed bread can't be frozen for a month. There are skills in steaming directly before eating (steaming and cooling and then bagging and freezing) 4. You can also use fruit and vegetable powder to make different colors and delicious dishes.
