How to make fancy custard buns

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  1.Wash the celery

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  2.Bleach in boiling water for one minute and then rinse with cold water and set aside

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  3.Mash the blanched vegetables into a puree

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  4.Strain vegetable juice, here is carrot and spinach

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  5. Divide the flour into two portions, 300g each, add about 3 grams of yeast powder to each portion

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  6.Add 50 ml of vegetable juice respectively

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  7.This is Making dough with spinach juice

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  8.Add appropriate amount of white water and knead into a smooth dough

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  9.Cover with plastic wrap and poke a few vent holes with a fork or toothpick

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  10. Ferment at room temperature in summer and around 30 degrees in winter for about an hour until the dough reaches its original two-dimensional consistency.Double the size

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  11. The fermented dough has even pores inside, and the air is exhausted on the chopping board.Knead the dough for a while, so that the dough will be more chewy

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  12.Divide into appropriate sizes Xiaojiazi

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  13. Roll into a slightly thicker round

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  14.Wrap the prepared custard in it

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  15.Make it into the desired shape, place it in a steamer, cover it and let it rise for 15 minutes

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  16.Put cold water into the pot and wait for 15 minutes after the water boils

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  17. It’s out of the pot, take one while it’s hot, the outside is chewy and soft, and the custard core is sweet, soft and creamy

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  18.Carrots, small pumpkins, small apples, small mushrooms

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  19.A large basket of delicious food is ready, let the children enjoy it