Because of the natural spinach powder, steamed bread is not as green as raw spinach, and some are still yellow, which shows that they are all natural. If you want a bright, green but not yellow color, you can put a little baking soda in the dough, but this method is very suitable for using freshly squeezed spinach juice. I don't know if the spinach powder that has been put for a long time is suitable. Interested friends can try it.
The highlight of this fancy steamed bread is not only novel in shape, but also requires only one fermentation, which greatly saves time. Partners who like to eat steamed bread for a short time can try it. It doesn't have to be this shape. Ordinary round steamed bread or knife-cut steamed bread can be used.
Materials: spinach powder 200g, cold water at room temperature 120g, and dry yeast 2g.
No. 6
manufacture
1. Spinach powder, dry yeast and cold water at room temperature are ready;
2. Mix yeast and flour, pour in water, and stir with chopsticks to form dough; Flour has different water absorption, so you can add water one by one;
3. Knead the dough on the chopping board for about 3 minutes to make the dough smooth and detailed;
4. Divide the dough into 6 equal parts, knead them separately, and cover or buckle the basin with plastic wrap to prevent the water from evaporating;
5. Take a dough, flatten it, roll it into a small round cake with a diameter of about 9 cm, and cut it into 4 equal parts with a scraper;
6. Each center point is folded in the arc direction, slightly higher than the arc;
7. Put four pieces of dough upright, with the small ones facing up;
8. Press down the small tip with chopsticks;
9. Remove the chopsticks and rub the two corners of the arc downward;
10. The other three pieces are bent down in turn; The dough is not sprinkled with flour and can be well adhered to the dough sheet;
1 1. Put the dough blank on the palm of your hand, adjust the pattern, and pinch out the leaf shape and handle;
12. Place the blank on oiled paper or drawer surface, and then stack it on the steamer;
13. Cover the pot and stew for about 20 minutes, and adjust the time according to the temperature and humidity in the pot;
14. When the dough is 1.5-2 times the original dough, fire, steam after SAIC 12 minutes, and stew for 3-5 minutes.
1. If the writing is not easy to understand, you can watch the video of the same fancy steamed bread on my home page;
2. Spinach powder is ready-made, which can be replaced by ordinary medium gluten powder or flour with other flavor colors;
3. If you want to make the grain of steamed bread clearer and the shape more like leaves, you can steam it when the dough is 1.5 times larger.
4. This kind of production only needs one fermentation, and the dough is directly divided and shaped after kneading, which saves the time of basic fermentation.
The flour in the formula is a good mixture of natural fruit and vegetable powder and flour, and the flour quality is excellent. Without flour, it can be used to make steamed stuffed buns, wonton, noodles, jiaozi and other home-cooked pasta, which is nutritious and healthy and delicious.
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