Today, I steamed two colorful steamed buns with natural fruit and vegetable powder, saying that they are steamed buns, but they are much more labor-saving than traditional steamed buns, because they don't need much kneading technology, so long as they can knead dough, they can easily make colorful multi-layer steamed buns. Colors can be matched at will, layers and sizes can be adjusted at will. In order to enrich the taste, raisins can also be replaced with other dried fruits, such as dried cranberries and dried honey red beans.
If you have a small mold in your hand, roll a small piece of dough thin, carve a few Kobanawa flyers on the surface of the steamed bread for decoration, and the "small freshness" with embroidery style will be completed. This kind of steamed bread looks good and tastes sweet, and both adults and children like it. In particular, there are children at home who are particularly fond of colors. If you take your children to play together, it will not only be a good parent-child game, but also make them feel more involved and taste better. My baby is in high school. Seeing these two big flower steamed bread, I can't help but say that I am so good at playing! Haha, is this a compliment? "
Composition details
condiments
300g medium gluten flour
3 grams of dry yeast as auxiliary material.
200g warm water
70g raisin
5 grams of red beet powder
5 grams of pumpkin powder
5 grams of barley seedling powder
5 grams of purple sweet potato powder
sweet taste
Steaming process
A few hours is time-consuming.
Ordinary difficulty
Manufacturing steps of raisin colored steamed bread
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1
The materials are ready: medium gluten flour, dry yeast, raisins, warm water and four kinds of fruit and vegetable powders; High, medium and low gluten flour can be used;
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2
Flour, dry yeast and warm water are put into a pot, first stirred into a flocculent state with chopsticks, then kneaded into a smooth dough by hand and divided into four equal parts;
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three
Take a dough and pour in the fruit and vegetable powder. The amount of fruit and vegetable powder determines the color depth of the final product. There is no fixed amount, you can adjust it at will.
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four
Knead several doughs in turn, put them at the four corners of the fresh-keeping box to prevent the dough from sticking, cover them and put them in a warm place for fermentation;
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five
When fermenting dough, rinse raisins with clear water (extra weight), and the water on the surface of raisins can continue to soften raisins without deliberately drying them;
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six
The four-color dough is twice as big as the original one. Dip your fingers in flour (extra weight) and poke a hole in the top of the dough, which will not collapse or retract, and the fermentation will be successful.
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seven
Put the dough on the kneading mat in turn, grab a little flour (extra weight), and knead the dough again to exhaust. First, grab a piece of dough the size of longan and divide the remaining dough into 2 equal parts; Each kind of dough is kneaded, exhausted and divided in turn;
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eight
Take one of the dough and roll it into a 4-inch disc according to the size of the kneading pad;
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nine
Apply a little vegetable oil to the inner wall and bottom of the non-stick mold in advance, put the rolled dough into the mold and sprinkle raisins evenly on it;
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10
Roll the other three colors of dough into 4 inches in turn, sprinkle a layer of raisins on each layer until all the raisins are evenly distributed, and do not sprinkle raisins on the top dough; Roll the reserved longan-sized dough sheet into a dough sheet with a thickness of about 2 mm, press out flowers and leaves with a small mold, and decorate the topmost dough sheet at will; Pressing the flower core with the thick head of a toothpick can not only be used for decoration, but also for fixing flowers;
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1 1
Putting the multicolored steamed bread green body into a steamer for secondary fermentation; When the blank is 1.5-2 times of the original size, the ACA ET 16 electric porcelain furnace is electrified and heated, and the double ring has the maximum firepower. During the heating process, the steamed bread blank will further expand, and the SAIC will steam for 25 minutes. Don't open the lid when the time is up, and open the lid after stewing for 5- 10 minutes, so that the surface of steamed bread is smooth and flat without wrinkles;
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12
The steamed bread is full, the decorative flowers have not fallen off, and the film has been peeled off, so it can be cut into pieces and eaten directly. Raisins are sweet and fragrant, which adds a lot of color to colorful steamed bread.
skill
1. The amount of fruit and vegetable powder determines the final color depth, which can be adjusted as appropriate. Fruit and vegetable powder will also absorb water, so it should be included in its water consumption when kneading dough; You can knead a large piece of flour, divide it into small portions and knead it into fruit and vegetable powder, or you can mix flour with fruit and vegetable powder and yeast, and then add water to knead it into a ball;
2. There are many choices for molds, including porcelain bowls or high-temperature glass bowls. In order to facilitate demoulding, the mold is coated with a layer of vegetable oil;
The steaming time depends on the size of the mold used, the thickness of the cake layer and your favorite taste.
From the food world? Meg, dancing apples? works
Kitchenware used: oven, steamer
Category:? Staple food, home cooking, lunch and dinner?