Rice and noodles are the two staple foods that we people often eat, and they are also the main source of carbohydrates for the human body. The preparation of rice is relatively simple, which is basically steaming rice or making porridge, but noodles are different and can be used It makes a variety of delicacies, such as steamed buns, steamed buns, dumplings, stuffed pies, noodles, etc. Each has its own characteristics, but compared with other pasta, steamed buns are easy to make, soft and fluffy, and easy to store. There are more opportunities to eat it. Often, one pot of steaming can provide two or three meals of staple food.

However, sometimes in order to make the steamed buns more nutritious and increase appetite, various colored ingredients are often added during the process of steaming the steamed buns and making the noodles, and the natural pigments of plants are used to add color to the steamed buns. Commonly used ingredients with natural pigments include: purple sweet potato, pumpkin, various green leafy vegetables, etc. Root vegetables such as purple sweet potato and pumpkin are usually steamed, mashed into puree and mixed into flour, while green leafy vegetables are juiced Press the juice into juice and mix it into the flour.

Today I will share how to make colorful steamed buns. The method of making the dough is of course the same as that of ordinary dough, except that colored spinach is used as an auxiliary ingredient to make the dough. Using different techniques to make the risen noodles, you can make a pot of colorful steamed buns with different shapes. Colorful steamed buns

Main ingredients: 300g wheat flour, 3g yeast powder, 2g alkaline noodles, 200g spinach, 3g white sugar

Ingredients description: Spinach is used for juice and noodles. In order to prevent When the spinach changes color after heating, add a little alkaline flour; white sugar is used to promote the fermentation of the dough.

Production process:

1. First clean the spinach, blanch it in boiling water for two minutes, remove it, drain it, cut it into small pieces, and put it into the broken wall. In the machine, add a little water to make a fine spinach juice. Note: Do not add too much water, as long as the machine can rotate.

2. Use a sieve to filter the spinach juice into a basin. The spinach juice and noodles after filtering out the residue will be more delicate.

3. Add alkaline noodles and yeast powder to the spinach juice, stir evenly and let it melt.

4. Add flour to the spinach juice, stir while adding, until it forms a cotton wool shape. You can start kneading it into a smooth and soft dough, cover it and leave it in a warm place to ferment.

5. Take another basin, pour wheat flour and white sugar, mix with melted yeast water to form a smooth dough with moderate hardness, cover with lid and wait for fermentation.

6. After the dough has risen, start shaping.

(1) Move the two fermented doughs to the chopping board, knead them separately to release the gas, and then divide them into small dough balls of equal size.

(1). Take one small green and two white dough balls and roll them thin respectively; roll each small dough ball from both sides to the middle, and then place them together; use chopsticks to cut the dough from the middle Clamp to form a bow; use a pair of clean scissors to cut about two centimeters from the edge of each dough stick.

(2) Pinch the two adjacent pieces tightly with your hands; use a fork to press out stripes on the free part in the middle; finally press a washed red date in the middle and you're done.

(2) Take three pieces of dough, one white and two green, roll them out thinly, put the three pieces together, put the white in the middle, use chopsticks to make a crease in the middle; fold the three pieces together Come over; use chopsticks to make a crease in the middle; pull the two corners of the side of the chopsticks forward and upward, pinch them together at the same time, then use chopsticks to press an arc in the middle of the semicircle, and a beautiful heart-shaped steamed bun is completed.

(3) Take out three pieces of dough, one white and two green, roll them out thinly respectively, fold each piece in half and put them side by side with the mouth facing up, pinch them in the middle with chopsticks to form a flower shape; Pinch the two adjacent edges together with your hands; find a chopstick, pick up the edge of the petals, push them inward, and press them tightly. A flower with six petals is completed.

(4) Take a piece of green dough, roll it out thinly, and cut it in the middle with a knife without cutting the edges; take a small white dough ball, break it into three pieces, and cut each piece Knead them into balls and place them on the green dough sheets one by one; wrap the three white doughs inside like making dumplings; finally arrange them into the shape of pods.

(5),

(1) Take three doughs, one green and two white, roll them into ovals respectively; make a cut in the long direction of each oval , do not scratch one side to the end; pick up the side that is not scratched and roll it up, roll it all the way to the end, then bend it, place it upside down on the chopping board, and place the three dough pieces next to each other after rolling them;

(2) Use a pair of chopsticks and place it in the middle; clamp the middle part tightly to form a bell shape; pinch out a sharp corner on the edge of each small bell; finally press a washed red date in the middle. You're done.

(6). Take five pieces of dough, three green and two white, roll them into thin and round shapes. The colors and positions are staggered and stacked together as shown in Figure 1 below; pick up one side and start from one end upward. Roll it up to the end; roll it into a tube shape and cut it in the middle with a knife; stand the two cut parts up separately, arrange the petals, and finally insert washed red dates and a blooming rose steamed bun in the middle It's done.

7. After preparing the various fancy steamed bun embryos, place them in a basket that has been coated with a small amount of vegetable oil or covered with steamer cloth, cover the lid and wait for fermentation.

In about fifteen minutes, when you see that the size of the steamed bun embryo has obviously increased, you can heat it up. Remember to add enough water to the steamer to prevent it from drying out.

8. After the water boils, continue to steam over medium heat for fifteen minutes, then turn off the heat, simmer for another three minutes and open the lid. A pot of beautiful fancy steamed buns is ready.

Tips: If you use vegetable juice when making noodles, don’t add too much water during the juice making process. First, it will be wasted if it is not used up. Second, the color will become lighter if you add too much water. Filter the prepared vegetable juice through a sieve to remove the residue and then mix it with the noodles. In order to prevent the vegetable juice from changing color during the heating process, you can add a little alkali.

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