Home-Made Food Creativity: Colorful Steamed Buns Filled with Spring Flavors
Spring has come, and the elderly always emphasize that children should eat enough and nutritious food in spring, so they vary the dishes for the main course. Use fruit and vegetable powders to color, add a little milk powder to enhance the fragrance, and children of all ages love it.
Ingredients
Original dough: Jinlongyu Machenfu 200g Water 110g Milk powder 10g Yeast powder 2g Sugar 5g (optional)
Purple potato dough: Jinlongyu Machenfu 90g Purple potato powder 10g Water 60g Milk powder 5g Yeast powder 2g Sugar 3g (optional)
Spinach dough: Jinlongyu Machenfu 90g Spinach powder 10g Water 60g Milk powder 5g Yeast powder 2g Sugar 3g (optional)
Instructions
1Prepare the flour and fruit vegetable powders, and weigh them in advance.
2Knead each of the three doughs until the surface is smooth and proof until it's 1.5 times its size.
3After the dough has proofed, add a little dry powder and knead it well to remove the internal air, divide it into 50g and 30g, cover with plastic wrap and proof for 10 minutes.
4Take 50g of dough, two colors each, roll out into a circle about 1cm thick, cut with a knife into 8 pieces.
5Alternate stacking the two colors.
64 pieces of each color, gently press with the palm of your hand in the middle.
7Place the dough aside and with two hands, firmly pinch the two sides, gently stretch it to both sides.
8Rotate and tighten the bottom.
9Pinch the bottom tightly.
10After shaping, cover with plastic wrap and proof.
11Take 30g of dough, flatten the original dough, put the colored dough inside.
12Roll out into a 2cm thick circle, cut into 12 equal pieces, and rotate each piece in the same direction, with the side facing up.
13Shape 30g of dough into 1cm long ropes, and twist the two colors into a hemp rope shape, then roll them into candy cane shapes. Put all the steamed buns into a steaming pot, bring to a boil over high heat, then reduce the heat and steam for 15 minutes, turn off the heat and steam for 3 minutes before opening the lid.
14Immediately peel off the bottom oil paper after the steamed buns come out, eat them while hot, or put them on a cooling rack to cool before packing them in bags and storing them in the refrigerator.
Small tips:
1You can also use pumpkin puree, beet root powder, carrot juice to color, note that the dough should not be too soft.
2When steaming buns, put them on a layer of water, do not add too much water to the pot, otherwise the steam will be too much and the skin will be wrinkled.
