Ingredients
Pumpkin puree ( 30g ) | Carrot puree ( 20g ) |
Spinach puree ( 30g ) | Four ( 400g ) |
Yeast ( 5 grams ) | Salt (appropriate amount) |
Water ( appropriate amount ) |
How to make hydrangea steamed buns
1.Divide the flour and yeast into four parts, add three kinds of vegetable puree to three parts, add an appropriate amount of water to the white flour, then add salt respectively, knead the dough and seal it until it doubles in size
2. Divide the fermented dough into small portions
3.Shape into long strips,
4. Take a long strip and cross it together, as shown in the picture
5. Then use the yellow noodles to suppress the red noodles
6.Use the green noodles to suppress the white noodles
7.Use the red noodles to suppress the yellow noodles
8.Use the white noodles to press the green noodles
9.Reverse Make a circle and turn the red noodles over the white noodles
10.And so on to complete the second Circle
11. Repeat steps 5, 6, 7, and 8 for the third round
12. Repeat steps 9 and 10 again to compact the intersection
13.Turn over and pinch each dough head tightly
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14.Turn it over again
15.Put it in the steamer Let rise for 10 minutes
16.Put it into a pot of boiling water and steam for 15 minutes
17.Finished product picture
Tips
Knead the dough of the four colors until they are soft and hard.The dough is a little harder than ordinary steamed buns.The proportion of ingredients in the dough depends on the amount of water absorbed by the flour in each place.
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