material preparation
Carrot sandwich steamed bread
60g carrot puree, flour 120g, yeast 1g, and appropriate amount of fresh cheese.
Slice carrots and cook them. Add water and mash it into fine mud. Take about 60g.
Purple potato sandwich steamed bread
60g of purple sweet potato paste, flour 120g, yeast 1g, and appropriate amount of fresh cheese.
Slices of purple potato are steamed, and water is added to make fine mud, and about 60 grams is taken.
Pumpkin sandwich steamed bread
60g pumpkin puree, flour 120g, yeast 1g, and appropriate amount of fresh cheese.
Sliced pumpkin, steamed, beaten into fine mud with water, about 60g.
Spinach sandwich steamed bread
60g spinach puree, flour 120g, yeast 1g, and appropriate amount of fresh cheese.
Blanch the spinach with cold water, add water and beat it into fine mud, and take about 60g.
Pitaya sandwich steamed bread
60g of dragon juice, flour 120g, yeast 1g, and appropriate amount of fresh cheese.
Take pitaya 100g, mash it into fine mud, and take about 60g after sieving.
Hollow sandwich steamed bread
2g of butterfly bean curd powder, 60g of water, flour 120g, yeast 1g, and a proper amount of fresh cheese are mixed with flour first.
Coordination method part
1. Mix flour and yeast, slowly add vegetables/fruit puree/water, stir until no dry powder is flocculent, knead into dough, cover with plastic wrap, relax for 5 minutes, and knead into smooth dough.
2. "Roll into pieces. Use a mold/bottle cap to buckle a small piece of warm place for fermentation, which is 1.5 times larger. The finger bounces when it is lightly pressed.
3. Boil the water, steam 10 minutes, stew for 5 minutes, and squeeze in the fresh cheese sandwich.
The secret of not failing
1. The water absorption of flour is different, and the amount of water/vegetable paste is not fixed. Don't add it all at once, stir while adding it, as long as there is no dry powder floc.
If you want to feel like water, you need to knead the dough thoroughly. If you can't knead it or your hands are weak, you can flatten it with a rolling pin and repeat this process until the dough is smooth.
3. Put the fermentation in a warm place of 35℃/oven/pot with a water temperature of about 40℃, and it will bounce back with a gentle finger press, so there is no bottle cap for mold.
Cheese needs fresh cheese to have a smooth taste.