Materials:
Green dough: 200g of flour, spinach juice100-10g, 2g of yeast, and 0g of sugar10g (optional).
Purple potato dough: 200g of flour, 30-50g of cooked purple potato paste, 0/120g of water, 2g of yeast and 0/0g of sugar.
Yellow dough: 200g of flour, cooked pumpkin puree100g, 20g of water, 2g of yeast and 0g of sugar10g.
White dough: 200g flour, water100-10g yeast, 2g sugar10g.
Non-discoloring spinach juice
300g of spinach, 300g of water, flour alkali or baking soda 1 g.
method of work
1, purple potato and pumpkin are steamed and cooled. Spinach is mashed with water, sieved, added with alkali or baking soda, and stirred evenly (excess spinach juice can be frozen).
2. Knead white and colored dough with the same amount of 1: 1 respectively, and knead the dough until it is very smooth at one time.
3. Roll out the dough, about 3mm thick /20cm wide.
4. Sprinkle some dry powder on the surface, stack the dough, fold the dough for 3 times and cut it into 2cm width.
5. Gently press the two doughs, then stack them up. Press them hard in the middle with chopsticks, pull the two ends, roll them on the thumb, and pinch the tail.
6. Ferment to twice the size, steam with water for 8 minutes and stew for 3 minutes.
Simple fermentation, easy to do, and as fluffy and soft, you can try it ~ ~