Steps:
1. Peel the pumpkin, cut it into pieces, put it in the microwave oven and grind it into mud with a spoon.
2.3 grams of yeast is boiled with a little water, and 200 grams of flour and yeast water are added to the pumpkin puree and stirred evenly, and kneaded into a smooth dough.
Dissolve 3.2 grams of yeast in a small amount of water, add 130 grams of flour to yeast water, and then add a little water to knead into a smooth dough.
4. Wake up two kinds of dough wrap to twice the size.
5. Knead the fermented two-color dough for a while, exhaust the air in the dough, and then knead it into long strips.
6. Divide the two-color dough into equal parts.
7. flatten the two-color flour mixture, with white under yellow, and stack the two ingredients together.
8. Roll the two-color flour into a round skin.
9. Fold the edge of the round leather into a triangle.
10. Turn the dough over and put a small piece of bean paste on it.
1 1. Wrap it in bean paste.
12. Pinch the edges of three corners and knead into a triangular bag.
13. Push the edge of the triangle out of the lace by hand.
14. Fold the folded edge.
15. Put a little water on the triangle and put a small ball made of yellow dough.
16. After the steamed bread is fully cooked, put it in a steamer 15 minutes, then steam it on medium heat 15 minutes, then close it for another two minutes and then open the lid.
Method of making fancy cakes: hydrangea bean bag
Pumpkin and purple cabbage dough:
Raw materials 1: pumpkin120g, flour 200g and yeast powder 3g.
Raw material 2: purple cabbage, 200g flour and 3g yeast powder.
Exercise:
1. Peel the pumpkin, cut it into thin slices, steam it in a pot until soft and rotten, and mash it.
2. Mix pumpkin puree with flour and pour in yeast powder.
3. Knead pumpkin dough, put it in a container and ferment it in a warm place to double the size.
4. Wash the purple fragrant leaves, tear them into small pieces, put them in a blender, and add water to make a paste.
5. Filter out the chinese cabbage juice, pick out large pieces of unbroken and broken Chinese cabbage leaves and add them to the dough.
6. Mix about 1 10g cabbage juice with flour and yeast powder, add some chopped cabbage leaves, knead into dough, put it in a container, and ferment in a warm place to double the size.
Method of making fancy cakes: honeycomb briquette steamed bread
Raw materials:
Black rice flour+black sesame flour+coix seed flour * * 150g, soybean flour+corn flour * * 50g, glutinous rice flour 70g, sugar 25g, dry yeast powder 2g and warm water about 130ML.
Exercise:
1. Mix all powders with white sugar and add yeast powder;
2. Pour warm water into flour, mix and knead into smooth dough;
3. Put the dough into a container, cover it and ferment it in a warm place for about 40 minutes;
4. Divide the dough into 30g small dough;
5. Knead the dough into a frustum-shaped steamed bun, and drill a small hole at the bottom of the steamed bun with your fingers;
6. Put the steamed bread into the plate and relax for another 20 minutes;
7. Put in a steamer and steam for about 12 minutes after ventilation.