1, pink: beetroot, dragon fruit beetroot is very common in the West, usually used in salads and pickles. The color is purplish red, and the traditional way is to cook the beetroot into a puree and add it to the dough, or to ensure the taste, you can also raw juice used to stir the dough. The color is dark when added and pink when mixed well. A hint of sweetness from the beetroot blends with the wheat and milky flavor of the bread, adding another dimension of flavor. The fruit of red dragon fruit is brightly colored and rich in vitamin C. Raw dragon fruit tastes bland because it is softer and easier to juice, so wouldn't it be nice to add this mediocre fruit to the dough to add a pinkish color to the dough?

2, purple: purple potatoes purple potatoes is a color purple sweet potato. In recent years, more and more advocate healthy, natural. And purple potatoes itself for coarse grains, healthy and nutritious, so it has become a lot of people's "choice". This colorful ingredient, just steamed into mashed potatoes, add dough, kneaded, is a natural coloring agent.

3, orange: pumpkin, carrots pumpkin comes with a sweet taste, but also rich in fiber and vitamins, plus pumpkin is bright yellow, bright color, do out of the bread cake will be very beautiful. It can be juiced and mixed directly into the dough, or steamed and sieved. Let's make a golden yellow pumpkin bread in addition to pumpkin lights for the upcoming Halloween! Another source of yellow is carrots, it is a vegetable that can be eaten raw, rich in carotene, and according to research, carotene is not afraid of high-temperature steaming, so when baking at home, try to choose to steam and then add to the flour, more beneficial to the absorption of

4, green: vegetables, matcha powder will be the color of bright green vegetables, raw juice into the juice and then added to the dough, the dough will be a light green. (The shade of the dough color will change according to the proportion of the color added.) , because spinach is rich in vitamin C, which is easy to oxidize, leafy vegetable juice is seldom used in the baking process in general. However, in the daily preparation of some Chinese pasta dishes, such as buns and dumplings. In order to enrich the color, you will choose to squeeze leafy vegetable juice and noodles. Matcha powder is one way that the majority of bakeries choose to turn their dough green. The natural bright green color enhances consumer desire. Using a natural stone mill to grind into a micro-powder form, directly added to the flour to form a dough, tea flavor, even at high temperatures to ensure color stability.

5, blue: butterfly bean flower starry sky series of bread products red, and one of the blue color is exactly with butterfly bean flower to do. Butterfly flowers, also known as blue butterflies, rich in anthocyanins, soaked in water is blue, add flour can be made similar to blue macaroons, or star meringue.