Actually, I made it casually. I can't name it, but it looks like some colors and textures are very fresh. It's fun to make and definitely more appetizing to eat! For the taste, from the taste, each steamed stuffed bun only needs to be successful, and all of them are fluffy and elastic! Before steaming steamed bread, all the dough is fermented once, and then it is fermented in the pot after shaping, which is time-consuming and laborious!
Now the dough does not ferment, and it only needs to be fermented once in the pot after shaping. The taste is as delicious as before, but the dough does not need to be fermented, saving similar 1 hour! How convenient! I haven't fermented this method since I learned it well.
Tip: I want to knead purple dough with purple potato powder and dough. If there is no purple potato powder, it can be steamed and mashed to make dough. The actual effect is the same. It's just more convenient to use purple potato powder. I am just lazy, hehe! Raw materials: white dough (wheat flour 200g, water 100g, yeast 2g and sugar 8g) and purple dough (wheat flour 18g, purple potato flour 20g, water 100g, yeast 2g and sugar 8g).
Step 1: Add each dough into the bread machine barrel according to the above ratio, and stir it with chopsticks to prevent powder from flying. In the second step of running the bread machine, knead each dough for about 5 minutes. Different breadmakers have different output power and different kneading methods, according to their own instructions. )
The second step is to obtain white and purple smooth dough. Each dough is divided into 12 small dough, kneaded into a circle and wrapped with plastic wrap. Sorry, I was in a hurry and accidentally miscalculated. I'm sorry that a piece of white dough was missing. ). Take two doughs of different colors and roll them into the same size. Fold it.
Step 3, gently roll it with a rolling pin, turn it over and roll it again to make the left and right floors basically the same size. If you roll only one side, the size of the left and right pieces will be different, and the lower one will be smaller. Be sure to roll it again. Roll up along the long side. Cut lengthwise along the middle without breaking one end.
Open from the middle, cross section up, a hierarchical plane will appear. Turn it over. Here's the thing. When rolling with a rolling pin, you can roll it into a triangle with a slightly larger end and a slightly smaller end. Turn it over and roll it a little. The line goes down here, gradually turning over from most places, and pressing the edge.
Each one is carefully decorated and fermented in a steamer with drawer cloth. It is very cold in winter now. Add some water to the pot, bring it to a boil with warm water, and then close the pot. Cover and ferment for about 25 minutes. Immediately pat steaming 15min, and open the rice cover about 3min after turning off the fire.