How to make colored steamed bread? It's nice and delicious. It's delicious and delicious. This kind of steamed bread is not only beautiful and delicious, but also easy to make. This is one of my favorite lazy breakfasts. I just made it the night before, and steamed it for 5 minutes the next morning to warm it up. It's as delicious as fresh. What a bother! Especially for wage earners, time is precious. They spend time cooking a pot in the evening, and the film bag is sealed and refrigerated or frozen. Don't worry about breakfast for a week. Moreover, this kind of steamed bread only needs to be fermented once, and the dough does not need to be fermented. Compared with the ordinary method, it saves more than 1 hour of fermentation time, which is very convenient!

Look carefully at the following process and teach you a trick to easily solve the nightmare of winter fermentation! Raw materials: wheat flour 400g, yeast 4g, monascus powder 1 spoon, water 200g and sugar 20g.

Shake 100g water, 2g yeast and 10g sugar in a dough mixer to melt the yeast first, then pour in 200g wheat flour, run the "quick kneading" program of the dough mixer, and take it out after the dough surface is smooth for about 6 or 7 minutes. Still like this, add 100g water, 2g yeast, 10g sugar, 200g wheat flour and 1 spoon (5g monascus powder) into the dough mixer to run the program flow of "quick dough mixing".

At the end of the first step, take down the dough and do a little shaping to get a white dough and a red dough. The dough doesn't need to be fermented, so it needs to be reshaped immediately. Roll the white dough and the red dough into a rectangle. I use one-time fermentation to make steamed bread, so the dough doesn't need fermentation! )

Put the scraper on the white flour and cut out a few strips. Put the white stripes diagonally on the yellow dough. Press the white strip gently with the handle to fix it, and then roll it gently with a rolling pin, so that the white pattern will be connected with the yellow patch.

Step 2: Turn the yellow noodles upside down with the gray side down, fold the extra fresh noodles, and then cover the remaining white noodles tightly. After the white dough is cut into strips, it can be rolled out again, as bright red as possible. It doesn't matter if it is smaller, because that piece is involved. Roll the two dough pieces together with a rolling pin, then turn them over from the long side and turn them back and forth several times, so that the edges are fixed and the strips become more uniform.

Take off the edge and cut the dough with a sharp knife, which is the raw embryo of steamed bread. Put the raw steamed bread embryo on the wet drawer cloth. When the volume of steamed bread increases obviously after fermentation, steam it immediately 15min, and simmer it for 3min before taking it out. Whether it is a pot or a steamer, it is the same time. You don't have to take it off, you can shoot it right away. I will steam 15min in the "pure steaming" mode of the steaming and baking machine, which is more convenient and not easy to seep, and I can leave after adjustment.