Change the color(gai bian se cai shuang se jin yu dou sha bao )

Change the color

Introduction:

"This Chinese snack" two-color "is also made of refined flour and pumpkin. Its name" Yu "is a steamed bun made of bean paste. It is yellow and white from the appearance, and the thread is like jade. That yellow means" gold ". Due to the need to ferment two dough, and the cold weather, I used a bread maker to make a pumpkin dough fermentation tool. For the first time, I tried to use a yogurt maker to make a white dough fermentation tool, which really helped. How are you doing? Let's have a look. "

Production steps:

Step 1: food preparation.

Step 2: wash pumpkin, peel, cut into pieces, microwave for 4 minutes, press pumpkin into mud with spoon.

Step 3: mix the flour, yeast and baking powder, dig a pit in the middle of the basin, add sugar and warm water, stir to dissolve the sugar, and then mix the powder into flocculent. Put all the crust 1 into the bread barrel, put in the pumpkin puree, and start the toaster.

Step 4: knead the dough until smooth and elastic.

Step 5: put the fermented dough into the yoghurt machine, cover it and plug in the power supply (about 2 hours).

Step 6: the two dough ferment well.

Step 7: exhaust the dough, roll it into a rectangle with a rolling pin, and fold the two layers of dough.

Step 8: next, roll up the second layer of dough and divide it into five parts with a scraper.

Step 9: erect and flatten the preparation one by one, and relax for 10 minutes.

Step 10: roll it into a circle (thick in the middle and thin outside) with a rolling pin.

Step 11: add the bean paste filling.

Step 12: fold a little bit counter clockwise with your hand.

Step 13: close the mouth at last and turn the face around.

Step 14: when it's cold, put it in the yoghurt machine to keep warm.

Step 15: finally, put it into the oiled steamer and wake up for 20 minutes.

Step 16: wait for the water to boil, steam for 15 minutes, simmer for 2 minutes and open the lid.

Materials required:

Superfine powder: right amount

Pumpkin: 70g

Water: moderate

Yeast: right amount

Baking powder: appropriate amount

Bean paste filling: 150g

White granulated sugar: 10g

Note: 1. When making pumpkin dough, due to the high moisture content of pumpkin mud, add appropriate amount of water according to the situation when mixing with dough. 2. Because of the cold weather, to ferment two dough, you can also use a hot water bag wrapped with a small quilt to ferment dough. 3. You can knead noodles with warm water in winter.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Gai Bian Se Cai Shuang Se Jin Yu Dou Sha Bao