Colorful fruit and vegetable steamed buns

Spinach steamed buns

Preparation of ingredients:

60g spinach juice

100g flour< /p>

1g yeast

Steps:

Add yeast to spinach juice and dissolve, add flour and stir into cotton wool;

Knead into smooth dough;

Shape into long strips and cut into pieces, ferment in warm water until 1.5 times in size, steam for 12 minutes and simmer for 3 minutes.

Black sesame steamed buns

Preparation ingredients:

10g black sesame paste

100g flour

50g warm water

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1g yeast

Steps:

Add warm water to yeast and dissolve, add flour and black sesame paste and mix into cotton wool;

Knead into smooth dough ;

Shape into long strips and cut into pieces, ferment in warm water until 1.5 times in size, steam for 12 minutes and simmer for 3 minutes.

Milk steamed buns

Preparation of ingredients:

60g formula milk

100g flour

1g yeast

Steps:

Add yeast to formula milk and dissolve, add flour and mix into cotton wool;

Knead into smooth dough;

Knead and cut into long strips Put the pieces into warm water and ferment until 1.5 times in size. Steam for 12 minutes and simmer for 3 minutes.

Dragon fruit steamed buns

Prepare ingredients:

60g dragon juice

100g flour

1g yeast

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Steps:

Dissolve dragon juice with yeast, add flour and mix into cotton wool;

Knead into a smooth dough;

Knead into long strips Cut into pieces, ferment in warm water until 1.5 times in size, steam for 12 minutes and simmer for 3 minutes.

Purple sweet potato steamed buns

Preparation of ingredients:

60g purple sweet potato puree

100g flour

1g yeast< /p>

Steps:

Purple sweet potato puree, add yeast, add flour and mix into cotton wool;

Knead into a smooth dough;

Knead Cut into long strips, ferment in warm water until 1.5 times in size, steam for 12 minutes and simmer for 3 minutes.

Carrot steamed buns

Preparation of ingredients:

60g carrot puree

100g flour

1g yeast

Steps:

Add carrot puree and yeast to dissolve, add flour and mix into cotton wool;

Knead into smooth dough;

Knead and cut into long strips Put the pieces into warm water and ferment until 1.5 times in size. Steam for 12 minutes and simmer for 3 minutes.