Exercise:
1. Wash purple potatoes, steam them in water, put them in a large bowl and crush them with a spoon;
2. Pour 2g yeast powder into a small bowl, add 2g white sugar, melt it with warm water, stir it evenly and let it stand for five minutes;
3. Add 150g flour to the purple potato paste, pour in yeast water, then slowly add water, knead it into smooth purple dough, and put it in a warm place for fermentation;
4. The remaining 200g flour is kneaded into white dough in the same way and fermented to twice the size;
5. Knead the two kinds of dough into long strips, cut them into dough with the same size, and roll them, with four purple patches and three white patches alternating;
6. Gently press it in the middle with chopsticks, turn the dough over and slowly roll it up from one side;
6. Find the indentation just now, cut it with a knife and shape the rose petals slightly;
7. Do the rest well, cover the steamer with cold water, let it stand for 20 minutes, steam for 18 minutes, and turn off the fire for 5 minutes;
8. Out of the pot, beautiful rose steamed bread will be fine.
2
Chrysanthemum steamed bread
Composition:
White dough: 250g flour, 2.5g yeast, 20g sugar and warm water.
Pumpkin dough: 300 grams of flour, 3 grams of yeast, 20 grams of sugar and 200 grams of cooked pumpkin paste.
Exercise:
1. Making white dough: add white sugar to flour, melt yeast with warm water and stir evenly;
2. Pour yeast water into flour, knead it into smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation;
3. Making pumpkin dough: kneading the mashed pumpkin mud into dough for fermentation;
4. Roll 20 grams of pumpkin dough into thin round pieces, wrap 40 grams of white dough, wrap it up, roll it down, and cut it evenly into 12 pieces, without cutting off the middle part;
5. Twist it into flowers in one direction, roll the white dough into thin slices, print a person named Qiuhua with a mold, and stick a white person named Qiuhua on the big chrysanthemum;
6. After the second fermentation, boil the water in the pot for 20 minutes and turn off the fire for 5 minutes.
three
Double color steamed bread
Ingredients: 300g flour, 2g yeast, 1 g salt, 3g sugar, 2g monascus powder and clear water.
Exercise:
1. Mix all raw materials except monascus powder evenly and knead into smooth dough;
2. Divide the kneaded dough into two parts, one part is kneaded into smooth dough by adding monascus powder;
3. Roll the two doughs into thin noodles of 1mm respectively, and overlap them to make them completely overlap;
4. First, cut both ends of the rolled dough and cut the middle into steamed buns with the same size;
5. Cover the steamer in cold water, let it stand for 20 minutes, cover it and ferment until it is twice as big. Steam on medium fire 12 minutes, stew for 5 minutes and take out.
Reminder: If two pieces of dough are too dry when they overlap, you can put a little water on them. When it is rolled up, it should be rolled tightly, and there should be no air in the middle. If there is no monascus powder, pitaya can also be made into such double color steamed bread.
four
Huaduo mantou
Ingredients: 300 grams of flour, 3 grams of yeast, a small amount of monascus powder and warm water.
Exercise:
1. Melt the yeast with warm water, add it into flour, knead it into a smooth dough, and divide it evenly into two parts;
2. Add a small amount of monascus powder to one portion, knead it into a smooth pink dough, and cover it with plastic wrap for later use;
3. Take 8 grams of white dough and knead it round, press it on the small dough with your index finger, knead it into petals and put it into flowers;
4. Roll the pink dough into thin slices, print it into a circle with a circular die, cut it into six parts on average, and fold each small triangle in half, as shown in the figure;
5. Put the pink dough evenly on the white dough, and put a whole piece of 8 g pink round dough in the middle;
6. After the second fermentation, boil the water in the pot for 20 minutes and turn off the fire for 5 minutes.
five
Xiaoyu mantou
Ingredients: 200g of flour, 2g of yeast, 70g of pumpkin puree, and 0/0g of sugar/kloc.
Exercise:
1. The pumpkin is steamed and pressed into mud, then the flour, sugar and yeast powder are poured into it and kneaded into dough, and then it is allowed to stand for 15 minutes;
2. Ventilate and knead the dough evenly, roll it into a 4mm thick dough sheet, and press it out with a die;
3. Fold each piece in half, then fold it in half, cut it three times with a knife, and press out stripes with a fork after cutting;
4. Clamp each incision, then clamp it in the middle with chopsticks and press the scales out with a fork;
5. treat mung beans as eyes;
6. Cover, ferment for 30 minutes, steam in the oven for 10 minute, stew for 1 minute, and then remove the cover.