Steamed bread with color changing and blooming(bian se kai hua man tou )

Steamed bread with color changing and blooming

Introduction:

Production steps:

Step 1: add yeast powder and pitaya peel juice to the flour, and stir to form a flour spike.

Step 2: blend into a smooth pink dough. Cover with plastic film and ferment twice as much.

Step 3: in the same way, add yeast powder, water and white dough. Cover with plastic film and ferment twice as much.

Step 4: knead and exhaust the fermented dough.

Step 5: add the flour forming agent respectively.

Step 6: flatten the white dough and put in the pink one.

Step 7: wrap it tightly and reunite it to be a green body.

Step 8: after wrapping in turn, draw a cross blade on each green body. Cover the wet drawer cloth and let it dry again for 20 minutes.

Step 9: Boil the water in the pan and put in the green body.

Step 10: steam over high heat for 15 minutes, then turn off the heat.

Step 11: after standing for 3-5 minutes, remove the lid. Wow, where's pink Let's put the steamed bread in the pan.

Materials required:

Flour: 500g

Yeast powder: 2G

Pitaya peel juice: right amount

Note: 1, if you use purple potato, pumpkin hair, and do not use baking soda, steaming will maintain the original color. 2. Make noodles with pitaya peel juice and amaranth juice, and the color will disappear after steaming.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Bian Se Kai Hua Man Tou