1, brown sugar triangle steamed bread: flour and water are kneaded into equal portions of dough; Mix sesame seeds with brown sugar, knead a piece of dough into skin, and put brown sugar into the skin. Thumb on both sides squeezes the dough like the middle, forefinger squeezes the dough downward, and the dough is tightly squeezed into a triangle! Put the triangular brown sugar steamed bread into a steamer (a steamer is also acceptable), and you can eat it after steaming!
2. Anhydrous pumpkin steamed bread: the pumpkin is steamed and put into a bread bucket; Put all the powder in. Setting a dough fermentation program, and after one program is completed, the dough is fermented successfully; Take out the fermented dough, exhaust it, divide it into small doses, put it in a warm place, double it, and steam it in a steamer 10 minute.
3, pumpkin coarse grain steamed bread: mix all the flour evenly, slowly knead the bean dregs and flour into a ball with chopsticks, and add warm water if the water is not enough; Knead by hand into moist and soft dough; Heat a glass of water in the microwave oven and add the dough for fermentation until the dough becomes slightly larger and lighter. The pumpkin is pedicled and cut into triangular pieces; Cut a hole in the fermented dough with scissors and insert pumpkin pieces; Put it in a microwave oven with hot air for fermentation for about 20 minutes; Steam in a cold water pot for 30 minutes.
4, soft purple potato steamed bread roll: coconut juice, yeast, medium gluten powder, sugar all put into the bread barrel. Knead into smooth dough, without fermentation, and divide into two equal parts; Take 5 grams of purple potato powder, add one portion of dough to the purple potato powder and knead evenly; Sprinkle a little pink-white dough and purple dough on the table top and roll them into rectangular sheets respectively; Two pieces of paper are stacked together and rolled into a big rectangle; Gently roll up and cut into small pieces; Brush the steamed slices with a thin layer of oil, put on small steamed bread, ferment to twice the size, steam on medium heat 15 minutes, stew for 5 minutes and then boil.