How to make two-color steamed buns

1.Finished product picture

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  2.One more

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  3.Put the flour, yeast, and sugar into the basin, and slowly move it toward the basin.Slowly add warm water and stir with chopsticks to form a floc, then knead into a smooth dough

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  4. Flatten the dough again Divide into two parts, add red yeast rice powder to one part

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  5.Knead into smooth red dough

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  6. Cover the two doughs with plastic wrap and place them in a warm place for fermentation until they double in size, and Poke the hole with your finger and it won't shrink back, just make the inside look like honeycomb

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  7. Take it out after fermentation , keep pressing and kneading on the table sprinkled with dry powder to exhaust the air

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  8. Roll out the two doughs separately.Cut into 1mm slices, ensuring that the length and width of the two pieces of dough are almost the same, and the thickness is even.

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  9. Combine the two pieces Overlap the dough, press it gently with a rolling pin, and roll it flat so that the two pieces of dough overlap completely.If the dough is too dry, you can apply a little water on the overlapping area, remember to use a little water

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  10. Roll up the two overlapping pieces of dough, paying attention to the tightness of the roll

• 11.Cut off both ends and cut the middle into steamed buns of the same size

• 12.Put water in the steamer, place the steamer grid, cover it with baking paper, put the steamed buns and let it rest for 20 minutes

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  13.Steam over high heat for 15 minutes, then turn off heat and simmer for 3 minutes before serving