The color of the cartoon steamed buns is adjusted with vegetable juice, and the green color is adjusted with spinach juice (the spinach is first blanched in boiling water for a few seconds, then immediately immersed in cold water, then chopped and put in a juicer, so that the color will not change), Use pumpkin puree for yellow, purple sweet potato puree for purple, pitaya juice for red (but this will change color, I have made it, and the dough is a very beautiful pink color, and it turns beige and light after steaming), and red yeast powder can be used to make it. Better. Or use dry vegetable and fruit powder and put it directly into the kneaded white dough to adjust the color.

The recipe for steamed buns is shared as follows:

Ingredients

500 grams of low-gluten flour (I use special flour for steamed buns)

250 grams of warm water at 38 degrees, that is, the ratio of flour to water is 2:1

5 grams of yeast (Angel yeast)

8 grams of white sugar (optional, or 5 grams) -10 grams is optional, adding some sugar will help yeast fermentation, and this kind of pure yeast fermentation, the taste of the steamed buns will be better after adding some sugar than without adding sugar)

Yeast dissolves in warm water

Add flour to sugar and then add yeast solution

Knead the mixed dough into a smooth dough by hand, put it into a large basin, cover it, and let it ferment in a warm place for 40 minutes. It will ferment well. The dough is slightly deflated and does not need to be kneaded. Divide the dough according to size. The rest is to be patiently kneaded by hand. For doughs over 100 grams, knead each piece 200 times before it becomes smooth. For doughs between 50-80 grams, each piece needs to be kneaded 150 times. . This is physical work. The method of kneading is to knead the sides facing the center.

Heat the water in the steamer to 40 degrees and it is not hot to your hands. Put the prepared steamed buns in the steamer to ferment again for 15 minutes. Then start steaming for 20 minutes. Do not open the lid immediately after steaming, turn off the heat and steam for 5 minutes.

If you want to steam smooth steamed buns, kneading the dough is key. Finally, it is also key that the lid of the steamer does not leak. If the lid is not tight, the water vapor on the lid will leak during the steaming process. It will splash onto the surface of the steamed buns, burning them to death and causing the surface to be uneven. In fact, there is not much difference between putting the pot under cold water and the pot under boiling water. If you want soft steamed buns, you need to use low-gluten flour. The amount of water should not be too small, so that they can be soft. If you want chewy steamed buns similar to kneaded noodles, you need to use high-gluten flour. The amount of water should not be too much. The fermentation time of the finally kneaded steamed buns should not be too long. If your yeast activity is OK and the fermentation place is warm, 30 minutes is enough. If the time is too long, the steamed buns will be too fluffy and have a texture similar to steamed buns. If no sugar is added, the buns will taste slightly sour.