Pumpkin dough

60 grams of pumpkin puree

Flour100g

Yeast 1 g

Sugar10g

Purple potato dough

Purple sweet potato paste 30g

Water 30 grams

Flour100g

Yeast 1 g

Sugar10g

Spinach dough

50 grams of spinach juice

Flour100g

Yeast 1 g

Sugar10g

Tomato dough

50 grams of tomato juice

Flour100g

Yeast 1 g

Sugar10g

Practice of natural fruit and vegetable steamed bread

Pumpkin dough: put 60g of cooled pumpkin puree, 1 g of yeast, 1 0g of sugar,1min /37℃/speed 3 in the main pot to activate the yeast, then add100g of flour, and mix for 30s/speed 3 to observe whether the ratio of pumpkin puree to flour is reasonable.

Purple potato dough: put 30g of cooled purple potato paste, 30g of water, 1 g of yeast, 1 0g of sugar,1min /37 degree/speed 3 into the main pot to activate the yeast, then add100g of flour, and mix at speed 3 for 30s to observe the purple.

For the spinach dough, firstly blanch the spinach, add some water into the main pot, and make juice at15s/speed 10, and filter the spinach juice with a net;

Spinach dough: Add 50g spinach juice, 1 g yeast, 1 0g sugar,1min /37℃/speed 3 to activate the yeast, then add100g flour, mix at speed 3 for 30 seconds, and knead the dough for the next 2 minutes;

Tomato dough: 1 tomato is cut into 4 pieces and put into the main pot,15s/speed 10 to make juice, and 50 grams of tomato juice is taken; Add 50g tomato juice, 1 g yeast, 1 0g sugar,1min /37℃/speed 3 to activate yeast, then add100g flour, and mix for 30 seconds/speed 3 to observe whether the ratio of tomato juice to flour is reasonable, and then for the next 2 minutes.

Cover the dough with plastic wrap and ferment until it is 1 times larger!

The fermented dough is vented, rolled into 0.8cm thick pancakes, and pressed into a mold;

It's OK to add some embellishment.

Let's play with the imagination of the little basin friends and play with the dough _

Resurrect the shaped colored steamed bread15min, put 600g of boiling water in the main pot,18min /Varoma/ cook with a small spoon!