Two color steamed bread(shuang se man tou di er ke hong qu shuang se man tou )

Two color steamed bread

Introduction:

"It's the first time to make steamed bread with Monascus powder. I didn't expect the color of the finished product to be so gorgeous and beautiful. I'm quite satisfied with the steamed bread this time. Basically, it doesn't go out of shape, and the degree of fermentation is relatively moderate. "

Production steps:

Step 1: prepare materials

Step 2: pour water into yeast and stir until dissolved

Step 3: pour flour, sugar and oil into a large bowl and add yeast solution

Step 4: blend into three smooth dough

Step 5: divide the dough into two sizes

Step 6: put the large dough aside to relax, and add Monascus powder to the small dough

Step 7: knead into red koji dough

Step 8: roll the two dough into a rectangle

Step 9: brush water on the white dough

Step 10: put on the red yeast dough

Step 11: cut off the irregular sides

Step 12: brush water on the red koji dough

Step 13: roll the long strip and rub it from the middle to both sides to make the thickness consistent

Step 14: cut into equal sized dough

Step 15: put it into the steamer and cover it for 20 minutes

Step 16: wake up and steam over high heat

Step 17: steam for 15 minutes, turn off the heat and simmer for 3-5 minutes

Step 18: get out

Materials required:

Flour: 200g

Dry yeast: 2G

Water: 100g

Monascus powder: 1 teaspoon

Vegetable oil: 6 g

White granulated sugar: 12g

Note: three light dough is hand light, basin light, face light; the weight ratio of large and small dough is about 5:3, turn off the heat and simmer for 3-5 minutes to avoid wrinkles when coming out of the cage

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Shuang Se Man Tou Di Er Ke Hong Qu Shuang Se Man Tou