A touch of green in winter(gei dong tian yi mo nen lv zheng man tou zhi er mao mao chong )

A touch of green in winter

Introduction:

"Winter in the north is gray. Many friends from the South say that when they come to the north. Why? In winter, the leaves have fallen, and even the leaves of evergreen pine, cypress and Euonymus japonicus are old green, which adds a touch of gray to the north in winter. Add a touch of green to Beijing's winter. Of course, it's on the dining table. Looking at the tender green, let the gray in my heart be less and less

Production steps:

Step 1: melt the yeast in 10 grams of warm water and let it stand for 5 minutes. Add the remaining 65 grams of water and 10 grams of yeast water into 150 grams of flour to form a dough. The amount of water is adjusted up and down according to the water absorption of your flour. Place the dough in a warm environment (about 30 degrees) or just ferment at room temperature.

Step 2: melt the yeast into 10 grams of spinach juice and let it stand for 5 minutes to complete the melting. Add the remaining 65 grams of spinach juice and 10 grams of yeast water into 150 grams of flour to form a dough. The amount of water is adjusted up and down according to the water absorption of your flour. Place the dough in a warm environment (about 30 degrees) or just ferment at room temperature.

Step 3: cut the ham sausage (I use about 10cm long) in half from the middle and set aside.

Step 4: the dough is fermented to 2-2.5 times the size, and the hole in the middle does not rebound and retract immediately, that is, the fermentation is completed.

Step 5: Green dough is the same.

Step 6: take the dough out of the container and relax for 10-15 minutes. Green dough is the same. Divide the white dough into 8 portions (green dough is the same).

Step 7: knead the white dough into 50cm long strips, the same as the green dough.

Step 8: join the slender white and green dough from one end.

Step 9: wrap around the ham sausage.

Step 10: you can also single color winding.

Step 11: wrap the dough green.

Step 12: spread cooking oil on the curtain and place the caterpillar steamed bread blanks at some distance. Steamed bread will expand during steaming. Put the lid in the pan and wake up for 20 minutes.

Step 13: set the pot in cold water, boil the water (after the pot has a sound) and steam for 15 minutes. If the fire is off, do not open the lid immediately and simmer for 5 minutes.

Step 14: after simmering for 5 minutes, open the lid and take it out to cool. I made eight caterpillars.

Materials required:

White dough: Flour: 150g

Water: 75g

Yeast: 2G

Green dough: Flour: 150g

Note: 1, spinach juice: 45 grams of spinach cut into about 3cm section, into the cooking machine, 75 grams of water into juice. When the spinach juice is poured out from the cooking machine, it can be filtered through a filter screen. 2. If the steamed bread is steamed in 15 minutes, it will not be simmered for 5 minutes, and the cover is opened immediately, the surface of the steamed bread will be "stabbed" by the air due to the strong steam.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Gei Dong Tian Yi Mo Nen Lv Zheng Man Tou Zhi Er Mao Mao Chong