One, purple sweet potato rose buns

Materials: wheat flour, purple sweet potatoes, yeast, warm water appropriate. 1, purple potatoes peeled and cut a small Fu, boiled and crushed with a spoon puree, cool. 2, yeast with a little warm water dissolved into wheat flour. Add purple potato puree, rolled into a smooth dough, cover tightly with a wet cloth, wake up for three hours, now the room temperature of 25 degrees, three hours is enough, the batter volume into the original 1.5 times, on the line. 3, the batter is divided into 80 grams of a batter, each 80 grams of batter cut into six, in which a smaller, other equal parts. 4, the five equal parts of the dough into a rolling, one by one, stacked, put a smaller batter Roll the smaller batter into a pike shape and place it on top of the better rolled dough (to become part of the heart of the better rolled rose). 5. From the bottom up, actually close to its own end, roll the dough together into a column, then twist or break it in the middle to make two rose blanks. The rest of the batter according to this method are made into a rose look. Put into the steam drawer, wake up ten minutes, then go red steam about ten minutes can.

Second, the winter melon giant crab bun

With ingredients: winter melon, wheat flour, baby milk powder, yeast, baking powder, sugar. 1, pumpkin peeled, cut into slices and cooked with a spoon crushed into mud. Wheat flour poured into the automatic bread machine, add carrot puree, yeast baby powdered milk sugar to live out of the batter, no water, combined dough put in a warm place to develop alcohol to 2 times the size. 2, take a small dose of kneading round, rolled into a cow tongue, take a small piece of dough, rolled into the only strips, rolled four strips. Put four strips of fresh pasta on the cow ribs mounted crust, fold the top, the bottom folded up, and the giant crab turned over into the small red beans to do double eyes. 3, the good steamed buns into the pot to go red steam for 20min, stupid stupid giant crab climbed up oh!

Three, two-color flowering purple potato buns

White batter raw materials: gluten flour, buttermilk, yeast. Purple batter raw materials: gluten flour, buttermilk, yeast, sugar, steamed purple sweet potatoes. 1, milk, add yeast, mix with chopsticks and leave for 10min; pour wheat flour and sugar, mix with chopsticks and mix, so that the wheat flour mixed with the water, began to use their hands and dough; put the actual operation of the surface of the table, the batter with the folding side of the knead, about 20 minutes to see the batter rolled into a glossy surface does not stick to the hands on! The batter will not stick to your hands.

2, the steamed purple sweet potato crushed into puree, waiting for refrigeration; purple potato puree mixed with wheat flour, buttermilk, yeast, stirring with chopsticks to mix, hand-rolled into a glossy purple batter, kneaded dough wrapped up in a plastic bag and put in a warm place to the alcohol into two times the size of the 3, according to the 20 grams of white batter, 15 grams of purple batter into a large portion of the purple batter according to the way to wrap the soup garden in the purple batter wrapped in the white batter, the closing edge downward. With a knife in the batter on the horizontal and vertical cut a knife. 4, put in the steamer, cover the lid, and at the same time add heat for 30 seconds to let the water in the drawer a little warmer, once again, let the dough to wake up 9. Gradually steam for 20min, time to turn off the fire, placed 3min after the lid, the steamed bun is ready.

Fourth, fat fish bun

Materials: wheat flour, yeast, warm water. 1, wheat flour added to the pot, warm water to melt baking powder, gradually pour into the baking powder water, pouring the side of the chopsticks into a flocculent, kneaded until the surface is smooth, covered with a plastic bag. Put it in a cozy place and let it rise until it is 2-3 times bigger. 2: Take out the fermented dough, knead the exhaust pipe, knead it well, divide it into several parts, roll it to produce two small sides and a little thicker in the middle, press 1 end lightly with your hand, press out the tail of the fish, and cut a triangle with a knife. Remove the middle triangle of dough, and press out the eye corners with a plug. 3, and beat the batter up horizontally and vertically, flatten it with your hand, pinch out the backbone of the fish in the center, press out two pieces with a spoon in the head of the fish with chopped peppers, use a small red bean to put on the top to decorate both eyes, and then pinch out the mouth of the fish. 4, use a spoon to put the tail end of the fish body from the top of the top of the grain to do the fish scales. In the fish body 2 side each cut 2 knives, with a plug pressure, do dorsal fins. 5, the fish successively, put into the frying pan 2 times to wake up 10min. go red will be boiling water, turn the fire, steam 20min off the fire, simmering for 5min to open the lid.

five, sunflower bun

with materials: wheat flour (white batter), yeast powder (white batter), cold water (white batter), wheat flour (winter melon batter), cooked carrot puree (winter melon batter), cold water (winter melon batter) a little bit, yeast powder (winter melon batter). 1, each rolled into a smooth two-color batter, put at ambient temperature for the mellowing (low temperature fermentation of the electric oven, the introduction of boiling water to the pot mellowing ). Fermented dough exhaust pipe after each divided into small dough: winter melon batter 40g 7 white dough 35g 7, take a winter melon small dough rolled into a thin thickness of the appropriate round crust. 2, along the edge of the crust cut into a number of small strips, leaving the center of the center of the vacancies center point, take a white batter flattened and rolled out into a pumpkin sheet to leave the vacancies center point size, cumulative in the center of the pumpkin sheet.

3, along the line of three small strips pinch together, all pinch well into the sunflower lace. With the extra winter squash batter rolled into a sheet cut into thin long strips, arranged, cut to too long small strips. Wrap a small strip of winter melon around a white flour sheet, tuck the bottom of the white flour sheet into the interface, and press lightly with your hand to flatten it out. Use chopsticks to stick a little cold water in the squares one by one and dip them into the black sesame powder, then the sunflower buns are ready. Successively get all the sunflower buns, put into the cozy place of the second fermentation. 4, hair mellow better sunflower buns bulging. Open go red steam 20min off the fire (the pot has been introduced beforehand to boil water for bun fermentation) simmer 3 to 5min can be out of the pot.