Steamed bread is one of the traditional wheaten foods in China. It is a delicious food with wheat flour as the main raw material and fermented and steamed. Fermented pasta is rich in nutrition, easy to digest and very nourishing, and it is one of the staple foods on the daily table, especially popular among northerners. Children at home are more suitable for regular consumption and can be the first choice for three meals a day.

besides ordinary steamed buns with traditional shapes, we often make patterned steamed buns with different shapes and tastes. Although it is a little troublesome to make patterned steamed buns, first of all, it can attract children's interest in appearance and make them want to eat. Secondly, in terms of taste, steamed bread becomes richer and more diversified, and children eat delicious and safe. In terms of color, I am used to pumpkin, purple potato, carrot, spinach, matcha powder, monascus powder, etc. This time, I chose monascus powder, matcha powder and pumpkin puree to make this fancy steamed bread. The method is super simple, and novices can make it very beautiful.

Preparation of ingredients:

White dough: 4g flour, 2g sugar, 2g water and 4g

Other dough: 2g red yeast powder, 2g matcha powder, 5g flour and 2 tablespoons pumpkin puree

Preparation method:

1. Prepare ingredients, and mix the flour, sugar and yeast in the white dough. After kneading the white dough, divide it into three small doughs, each of which is about 8g. Add red yeast rice powder, matcha powder and pumpkin puree, and knead the flour into red dough, green dough and yellow dough. Before adding monascus powder and matcha powder to the white dough, it is suggested that a few drops of water be melted before mixing and kneading with the white dough. Pumpkin paste contains a lot of water, so it needs to add a little flour when mixed with white dough, otherwise the yellow dough will be too soft to make patterned steamed bread.

2. Knead the dough of four different colors and divide it into several small doughs, each of which is about 5g. Divide the divided dough into five groups, and mix and match the colors according to your own preferences;

3. Take out four of them from a group of dough and put them in four positions, up, down, left and right, respectively, and they are next to each other;

4. Gently press the four doughs flat with the palm of your hand;

5. Roll the dough into a round dough with a rolling pin, which looks like dumpling skin and is thicker than dumpling skin. After rolling the dough, put the remaining small dough in the center of the dough;

6. Use a scraper or fruit knife to draw four equal parts from the middle position, and the cut should not be too close to the center position, and the position where the small dough is placed in the center should be reserved;

7. Use one hand to forcibly pinch the upper left corner wrapper and the lower right corner wrapper together at the middle point (the middle point is stuck together, and the two corners are not treated for the time being), and then use the other hand to stick the two corners on the same piece on both sides (the final effect is shown in the figure below);

8. Knead the other two sides together in the same way as above, and tightly wrap the small dough in the middle after all the four sides are kneaded;

9. Finish making the blank of patterned steamed bread with a little shaping;

1. Make all the remaining dough into patterned steamed bread blanks according to the above method, and put them on a steaming tray brushed with a little cooking oil and covered with plastic wrap for fermentation. Brush cooking oil on the steaming plate to prevent steamed bread from sticking to it;

11. After about 1.5 hours, the steamed bread blank is fermented to 1.5-2 times the size, and the fermented steamed bread blank is put in the middle layer of the steaming oven for 2 minutes and then discharged;

after p>12 or 2 minutes, take out the steamed pattern steamed bread blank from the steaming oven;

13. Various patterns of steamed bread with different color combinations;

1. When kneading dough, the amount of flour and water should be adjusted according to the water absorption of flour. The dough for making patterned steamed bread needs to be kneaded a little harder to facilitate shaping, and the dough is too soft and easy to deform after steaming.

2. Pay attention to cover the dough with plastic wrap or wet cloth to prevent the loss of water on the dough surface from affecting the taste of steamed bread. Sprinkle a little dry flour to prevent sticking when rolling the dough.

3. Generally, one-time fermentation is used to make patterned steamed bread, and the fermentation time is controlled according to the actual temperature. There are auxiliary fermentation tools at home, which can save fermentation;

4. Generally, steamed bread is steamed in cold water. If there is no steamer at home, you can use a steaming oven, steamer or rice cooker.