Double color steamed bread(shuang se kai hua man tou )

Double color steamed bread

Introduction:

"Now people's living standards have improved. Most of the dietary structure is fine grain. In fact, eating some coarse cereals properly can not only improve gastrointestinal peristalsis and absorption, but also reduce cholesterol. Today, I'd like to offer you a double color steamed bread. You might as well try how it works

Production steps:

Step 1: put dry yeast, baking powder and sugar into white flour and corn flour respectively (to promote fermentation). Mix noodles with warm water at about 30 degrees. The hardness and softness of noodles are better than those of dumplings and rolled noodles. After reconciling, cover it with a wet cloth and let it grow for about half an hour. The volume of the dough is twice that of the original dough.

Step 2: if the fermentation is too slow, put the dough container into a warm water basin at about 30 degrees. Increasing the temperature is beneficial to rapid fermentation.

Step 3: pull the dough into six pieces and knead well.

Step 4: roll the white flour into pieces and wrap the corn dough.

Step 5: wrap the corn dough in the white dough like a bun.

Step 6: wrap it up and put it on the chopping board for ten minutes.

Step 7: cross the dough with a knife. Don't go too deep. It's about one third the height of the dough.

Step 8: that's it.

Step 9: add cold water to the drawer, bring to a boil, steam for 20 minutes.

Materials required:

White flour: 500g

Corn flour: 200g

Dry yeast: 5g

Baking powder: 3 G

Sugar: right amount

Note: with vegetable juice and other food can achieve two color, three color or even more color effect. Color is not the main, the important thing is to match coarse and fine grains, healthy diet.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Shuang Se Kai Hua Man Tou