Production process:
1. First, we will mix all the necessary ingredients, knead them into smooth dough, and cover them with plastic wrap for room temperature fermentation, as shown in the figure.
2. Ferment to about twice the original dough and poke a hole with your finger. The hole will not retract or collapse, indicating that the fermentation is good, as shown in the figure.
3. Take out the fermented dough on the chopping board, knead and exhaust it, and then divide it into two or three equal parts (Shandong Jiaodong people like big ones, of course, the specific size can be flexibly operated according to their own preferences). If you want to make steamed bread with decorative surface, set aside a small piece of dough in advance for color matching, and then divide the rest into equal parts, as shown in the figure.
4. Knead the evenly divided dough into smooth steamed bread embryos, as shown in the figure.
5. Surface decoration: Take out different small doughs according to their respective patterns, add fruit and vegetable powder or fruit and vegetable juice for coloring, knead them evenly, roll them into thin dough sheets, and press out flower shapes and leaf shapes with different patterns, as shown in the figure.
6. Dip some water in the pressed flower-shaped dough and stick it on the steamed bread embryo kneaded in front of us, as shown in the figure.
7. After cooking, put it in a steamer to wake it up for 20 minutes, then cover the lid, boil it directly on high heat, then turn to medium heat to continue steaming for 25 minutes (the specific steaming time is flexible according to the size of your cooking), and finally turn off the fire and simmer for five minutes before opening the lid.