Flour 180 starch 20

Tang 40 Hongqu rice noodle 5

Matcha powder 5 yeast 3

Manufacturing steps of pitaya steamed bread

1.？ First, mix yeast powder and starch sugar, knead them into balls, then divide them into several balls, add red rice powder and matcha powder, then add black rice or black sesame (I have an extra white dough and cocoa dough here, which can be ignored directly), let them stand for ten minutes to relax and thicken, and then set them directly.

2.？ Then the black rice dough

3.？

As shown in the figure, the red yeast dough is the largest.

4.？ Then wrap the matcha dough on the black rice dough.

5.？ Monascus dough wraps the former again.

6.？ And pinch out the pitaya head at the top?

7.？

Then tilt the scissors by hand and cut off the convex tip of pitaya.

8.？

Then put it in a pot for fermentation for about half an hour and steam it for 20 minutes.

skill

A: I use Cantonese primary fermentation, which is different from the usual steamed bread method. I just mix the flour and let it relax for more than ten minutes, then set it directly, and then put it in the pot for half an hour to ferment and steam it directly.

B: Soft is due to the addition of starch, which is flour without energy, so it is added in the form of 10 (flour): 1 (starch), which makes the energy of flour lower and this kind of steamed bread softer. I use corn starch, and I haven't tried anything similar to sweet potato powder. I don't know the same thing.

C: Black rice should be soaked in advance, otherwise it will be difficult to cook. Black sesame seeds will be fine.

D: When cutting, the scissors should be wider to expose the green part, otherwise it won't look like pitaya.