Steamed buns are a regular guest on our table, where white bread is also the most common, but the texture is too single, eat every day will always feel boring, and nutrition is not enough comprehensive and balanced! So, today for you to share the new practice of steamed bread, add some material, let the ordinary steamed bread into a new pattern, both delicious and beautiful.

Integrating lettuce into the inside of the steamed buns not only adds a green freshness, but also adds more nutrients to the steamed buns. The freshness of the lettuce and the green color are very pleasing to the palate, which is not only tasty but also pleasing to the eyes.

〖Instrument list〗

Lettuce juice: 100g of lettuce, 160ml of water

Dough: 300g of flour, 3g of yeast, 15g of sugar, 15g of cooking oil, 1g of baking soda

〖Steps in the making of〗

1, first of all, wash the greens, my family has only the greens in the ground, I used 100g here;

2, wash the greens, I use 100g of lettuce. /p>

2, washed and poured into the cooking machine, add 160 grams of water into the juice, filtered and poured out, vegetable residue, do not, do come out will be relatively rough;

3, 300 grams of flour, 3 grams of yeast, 15 grams of sugar, 15 grams of cooking oil, baking soda, 1 gram of mixing well, poured into the 160 milliliters of vegetable juice, kneading on the hand, do not have to knead smooth;

4, basic kneading After the formation of the transfer to the cutting board to continue to knead, this time to knead a little more, steamed bread is good to eat mainly depends on the kneading, kneading into a soft and hard moderate smooth dough, I almost kneaded 20 minutes, kneading to the dough child cut no air holes on it;

5, rolling long after the division into small pasta dosage, at this time you can look at the side of the cut, is not a firm no air holes;

6, first all round, and then rolled out, rolled into a round sheet of dough, than the center of the round sheet of dough, horizontal and vertical each cut a knife, cut into four small sheet of dough;

7, stacked together after the four sheets of dough stand up, the two ends of the pinch up like this, the remaining three pieces of the same operation, all four pieces of the pinch forward together, pinch the front, and then use chopsticks to the middle of the press down at the same time stretch backward, a little tail pinch tightly.

8, in order to do a good job after the row into the steamer, put a warm and moist place to wake up for 30 minutes, finger pressure gently rebound on it, the volume will be slightly larger, but not particularly large;

9, cold water on the pot to steam, the water boiled over high heat for 12 minutes, turn off the heat and simmer for 3 minutes can be out of the pot.

The steamed leaves are fatter and fuller, but the grain and shape are still completely unchanged. I this proportion made out of the color is slightly lighter, not particularly dark, steamed out of the kind of light green, looks a kind of more fresh feeling. The taste is also a light vegetable flavor, the same very soft, you see, no matter how you knead, it can quickly return to the original appearance, the degree of softness is not to speak of!