Nowadays, when people eat, they not only pay attention to being full, but they also need to be exquisite and have both color, flavor and taste. Recently, a colorful steamed bun has become very popular online. Today I will talk to you about how to make colorful steamed buns. Leaven noodles:

The colorful steamed buns should be made into leavened noodles, which will make them soft and delicious. If you don’t make noodles, you will die. The dough is hard and difficult to digest.

Dough proofing refers to the process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, causing the dough to expand. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, carbon dioxide gas is released. At this time, the dough will expand in volume and rise.

Leaved noodles also refer to fermented noodles. Colorful steamed buns dyeing:

Our colorful steamed buns, which usually do not add coloring, are made of common daily vegetables and fruits. The common colors of colorful steamed buns are: red and yellow. The five colors are green, white and purple. You can use a soymilk machine to squeeze the juice, or you can chop the vegetables by hand and squeeze out the juice. (Use all of the former, while the remaining residue of the latter may be too big to be put into the dough, which may be wasted.)

1. Red can be dyed with strawberry juice, carrot or pumpkin juice.

2. For yellow, cornmeal and other grains can be used.

3. There are many green vegetables, such as spinach, celery, rapeseed juice, etc.

4. Use the original color of flour for white.

5. Many people choose dragon fruit for purple. I think it is more convenient to use purple sweet potato. Dough proofing process:

Just follow the ordinary dough proofing process. The dough dyed in each color is proofed separately, and finally rolled into individual dough pieces to make colorful steamed buns. Experience sharing:

In fact, when we make dough at home, we don’t need to add any baking powder. I usually use yeast to make dough. I add yeast to warm water and some sugar. (White sugar is optional) and the dough can be made well.

In winter, the temperature is too low, which is not conducive to dough rising. Remember to control the temperature.

What you need to pay attention to in summer is that the proofing time cannot be too long, otherwise the steamed buns will become sour.

The fermentation time depends on the temperature, shorter in summer and longer in winter. It's ready when the dough has doubled to three times in size.