The color of colorful steamed buns is made with vegetable juice or food coloring.
How to make steamed buns:
1. Soak the washed corn residue with hot milky corn juice. When the corn juice cools, add yeast and leave it for 10 minutes.
2. Mix high-gluten flour and corn flour, pour corn juice and corn grits into the flour, add sugar and vegetable oil, mix evenly, and knead into a "three-glow" dough.
3. Let the dough ferment at room temperature until it doubles in size, and divide the dough into two parts.
4. Roll each piece of dough into a rectangular shape, then roll it into a cylinder, roll it into a cylinder of equal thickness, cut it into 6 parts, place it on the steaming plate, cover the pot, and finally Ferment for about 20 minutes.
5. Steam over medium-high heat for about 15 minutes, then turn off the heat and simmer for 5 minutes.
Steamed buns:
Steamed buns, also known as steamed buns or steamed buns, are one of the traditional Chinese pasta dishes. They are a kind of food steamed with fermented flour (or mixed with fillings). The legend is It was invented by Zhuge Liang, the prime minister of the Shu Han Dynasty in the Three Kingdoms.
Steamed buns are simple to make and taste soft and delicious. They are usually hemispherical or rectangular, ranging in size from about 4 cm in diameter to about 15 cm in diameter.
Steamed buns contain yeast. Yeast is divided into two types: fresh yeast and dry yeast. It is an edible and nutritious single-cell microorganism. In nutrition, it is called an inexhaustible source of nutrients. . In addition to proteins, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes.
Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Minerals such as selenium and chromium in yeast can resist aging, resist tumors, prevent arteriosclerosis, and improve the body's immunity. After fermentation, phytic acid in the flour, which affects the absorption of calcium, magnesium, iron and other elements, can be decomposed, thereby improving the body's absorption and utilization of these nutrients.