Zishuxiao mantou
Ingredients: flour 1 00g, purple potato paste 55g, yeast1g.
Steps:
1. Purple sweet potatoes are steamed and mashed.
2. The yeast melts in warm water of 40 degrees.
3. Mix and stir flour, yeast and carrot paste into a flocculent shape, knead into a smooth dough, cover with plastic wrap and ferment to twice the size (honeycomb).
4. Knead the fermented dough for another 2-3 minutes, roll it into a pancake shape of 0.5cm, press it into a shape with a mold, and put it in a pot for secondary fermentation for 20 minutes.
5. Steam in a pot with cold water 15 minutes, and keep it stuffy for 5 minutes.
Carrot steamed bread
Ingredients: flour 1 00g, carrot paste 55g, yeast1g.
Steps:
1. Cut carrots, cook them and mash them.
2. The yeast melts in warm water of 40 degrees.
3. Mix and stir flour, yeast and carrot paste into a flocculent shape, knead into a smooth dough, cover with plastic wrap and ferment to twice the size (honeycomb).
4. Knead the fermented dough for another 2-3 minutes, roll it into a pancake shape of 0.5cm, press it into a shape with a mold, and put it in a pot for secondary fermentation for 20 minutes.
5. Steam in a pot with cold water 15 minutes, and keep it stuffy for 5 minutes.
Spinach steamed bread
Ingredients: flour 1 00g, spinach juice 55g, yeast1g.
Steps:
1. blanch the spinach, mash it with water and filter it once.
2. The yeast melts in warm water of 40 degrees.
3. Mix and stir flour, yeast and carrot paste into a flocculent shape, knead into a smooth dough, cover with plastic wrap and ferment to twice the size (honeycomb).
4. Knead the fermented dough for another 2-3 minutes, roll it into a pancake shape of 0.5cm, press it into a shape with a mold, and put it in a pot for secondary fermentation for 20 minutes.
5. Steam in a pot with cold water 15 minutes, and keep it stuffy for 5 minutes.