1, gold ingot
Materials and tools: pumpkin 120g, flour 250g, warm water 15g, yeast 2g and proper amount of sugar.
Practice: peel the pumpkin, cut it into small pieces, and steam it in the mother goose crystal drill pot for about 15-20 minutes; Take out the steamed pumpkin, press it into pumpkin puree with a spoon, and put it aside to cool; Pour 250g of flour and 2g of yeast powder into a bowl, pour pumpkin puree, pour15g of warm water, and stir into a floccule while pouring; Knead into a smooth dough, cover it with plastic wrap, and let it rise for about 35 minutes. When it is twice as big, take it out and knead it evenly.
Knead into long strips and cut into equal small doses; Take a small dose and knead it into the shape of a horn button with two small ends and a fat middle; Then flatten both ends with your fingers; Lift the flattened place and pinch the four corners for reinforcement; Press the four corners to the big belly and press the butt joint; Adjust it into a beautiful gold ingot shape.
Pour a proper amount of clean water, put it on a steaming rack, spread oil paper, put the molded Yuanbao steamed bread, cover the pot, and wake it for about 15 minutes; SAIC steaming 10 minute, stewing for about 2 minutes; The chubby Yuanbao steamed bread is out of the pot and looks very happy; The aroma of pumpkin lingers on the tip of the tongue, making this pot of steamed bread in the New Year is a good start; Babies like to eat soft food.
2. Brown sugar steamed bread
Materials and tools: medium gluten flour 258g, brown sugar 65g, walnut kernel 25g, yeast 2g, warm water 150g.
Practice: 25 grams of walnut kernels are crushed with a small whirlwind, then 15 grams of brown sugar powder and 8 grams of flour are added and evenly stirred for later use; 50g brown sugar powder, warm water 125g, stir until it melts, pour in 2.5g yeast powder, stir until it dissolves, and let stand for a while. Prepare 250 grams of flour, pour in brown sugar water, and stir it into a floccule while pouring.
Knead into a smooth dough, cover it with plastic wrap and wake it for 30 minutes. Take out the proofed dough, knead it evenly and exhaust it, knead it into strips, and cut it into equal small doses. Cut 1 knife in the middle of each small dose to make it slightly wider and deeper, but don't cut it off. Pour a proper amount of clean water, put it on a steaming rack, spread oil paper, add brown sugar steamed bread, cover the lid, and wake for 15 minutes.
Coating walnut brown sugar powder on the incision; After steaming on high fire, steam on low fire 10 minute, and stew for about 2 minutes. Steamed steamed bread is golden in color, soft and elastic; Brown sugar walnut powder is steamed and pasted on steamed bread, which looks particularly attractive and tastes crisp and sweet. The house is full of fragrance, super delicious!
3. Strawberry steamed bread
Materials and tools: low-gluten flour 300g, milk 150g, sugar 30g, yeast 3g, edible oil, red yeast powder and matcha. Practice: pour 300 grams of low-gluten flour, 3 grams of yeast and 30 grams of sugar into a bowl; Pour in 150g milk, and stir while pouring into a flocculent shape; After kneading into dough, sprinkle a small amount of vegetable oil, knead repeatedly and thoroughly, so that the finished product will be soft and delicate; Continue to knead until the vegetable oil is fully absorbed, and knead until the dough is cut without pores.
Knead into strips, leaving the head and tail, cutting the rest into small doses, similar to the size of a knife cutting steamed bread, and making strawberries with the rest of the head and tail; Divide the remaining dough into two parts, one part is made into strawberry red part, and a little monascus powder is poured into the dough to knead the dough; Make a strawberry stalk, pour a little matcha powder into the dough and knead it into a green dough.
Roll the red dough into cakes, cut it into the shape of strawberries with a knife, and then shape it by hand; Insert the toothpick into the small hole on the surface and put it on the cut small dose. If you can't put it down, you can spread some water on the surface of the white dough. Roll the green dough into a cake shape, cut out the shape of strawberry pedicle with a knife and put it on the dough; Fermented for about 30 minutes, the hair size increased 1.5 times; Steam in SAIC for about 8 minutes and continue to stew for 5 minutes.
4. Jujube flower steamed bread
Materials and tools: flour 300g, dry yeast 3g, water 150g, proper amount of red dates and sugar 20g.
Practice: 3 grams of yeast powder, poured into 150 grams of warm water and stirred evenly; Prepare a bowl, pour 300 grams of flour and 20 grams of sugar, pour yeast water, stir while pouring, and stir into a flocculent shape; Knead into dough, cover with plastic wrap and wake for about 30 minutes to double the size; Knead the dough and squeeze it out; Divide into equal parts; Take a piece and knead it into a long strip.
Connecting two ends, each end is the same step; Put red dates at both ends and arrange them vertically for three times; Sandwiched with two chopsticks; The flower shape will come out, and many flowers can be made by repeating this step; Is the face value super high, put it into the steamer after it is done; Wake up for 15 minutes, steam for 9 minutes by SAIC, and turn off the fire for about 1 minute; Jujube flower steamed bread is ready.
5. Pumpkins, red dates and flowering steamed buns
Materials and tools: 250g pumpkin, 5g yeast, 500g selenium-enriched rye flour, 60g red dates, 2 eggs, 3g baking powder, 25g corn oil, 5g clear water, 2g baking soda and 20g white sugar.
Practice: Wash the red dates, remove the core, and chop 60 grams of diced; 250g of pumpkin is washed, sliced and steamed in a pot; Pour 20 grams of sugar into steamed pumpkin and press it into pumpkin puree; When the temperature drops to warm, add 2 eggs, scoop in 300 grams of selenium-enriched stone milled black wheat flour, and pour in 5 grams of yeast and 3 grams of baking powder; After stirring into a flocculent state, pour in 15g corn oil; Knead into a ball, cover with plastic wrap, and wake up twice as big in the greenhouse.
Proofing the dough with honeycomb texture, and pouring 10g corn oil, 2g baking soda and 5g water; After fully kneading, pour 60 grams of red dates; Knead evenly, knead into strips, and divide into several equal parts; Each dose is repeatedly folded and massaged for more than ten times (this is the key to flowering); Put them on the steaming rack of the pot in turn, and start the second time 10 minute, and steam SAIC for about 10 minute.