How to make colorful steamed buns

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  1. Flour and mung bean flour, cocoa powder, corn flour 1: 1 put in 3 soup bowls, put flour and milk powder in another soup bowl.I also added an appropriate amount of milk powder to the cocoa powder.Below is a picture of the mixing effect.

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  2. Brew mint leaves in boiling water and let them cool in advance.I want the cool taste of mint.Melt the dry yeast in warm water, add mint water, add it to the flour, and then add an appropriate amount of honey.I add an appropriate amount of salt to the corn flour.It doesn't matter whether you add it or not.It's up to you.

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  3. Slowly add water to each bowl of flour and knead it into a smooth dough, then leave it to ferment in a warm place for about half an hour.Let it rise to about 2 times.

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  4.Knead into dough

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  5.Fermentation

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  6. Fermented The dough is deflated and shaped separately, and you can make any pattern you like.I followed other people's recipes and made two-color rolls and flowers, and designed the Wuji Bagua pattern myself.Two-color rolls: 1:1 ratio of two-color dough, roll it out flat, apply an appropriate amount of water between the two dough rolls to ensure good adhesion, press it hard a few times, then roll it up and cut into pieces.Flowers: I have three colors.Roll the three colors into balls, press two into round cakes, wrap the balls in the round cake, flatten them after wrapping, and cut the petals.After shaping, wait for fermentation for about 10 minutes.After it is cooked, place it in a hot water steamer.Mine is a small steamed bun, which takes 15 minutes and can be cooked in 5 minutes.

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  7.Cutter block

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  8.Integral fermentation

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  9. Steamer

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  10.On the steamer

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  11.Results

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  12.Results

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  13.Results

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  14.Results
  

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  15.Eat After a while, it was sent well