A touch of green for winter(gei dong tian yi mo nen lv zheng man tou zhi san hu die fei qi lai )

A touch of green for 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 warm 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: 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 4: Green dough is the same.

Take out the green dough from the container for 15-10 minutes.

Step 6: knead the white dough again and roll it into a large dough with a thickness of about 0.8cm. The green dough is also cooked.

Step 7: place the green patch on top of the white patch. Here, if your dough and dough are hard, you need to put a layer of water on the white dough and then cover the green dough. If the dough is moderate or soft, you don't need to apply water.

Step 8: roll up from top to bottom.

Step 9: divide into 12 sections and cut with a knife.

Step 10: 2 dough segments in a group, cut side up.

Step 11: use chopsticks in the middle of the dough, clamping.

Step 12: spread cooking oil on the curtain and place the steamed bread at some distance. Steamed bread will expand during steaming. Put it in the pan and cover it 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 six butterflies. The pattern on the back of the butterfly is also very beautiful.

Materials required:

White dough: Flour: 150g

Water: 75g

Yeast: 2G

Green dough: Flour: 150g

Spinach juice: 75g

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. 3. Steamed bread out of the pot at night, the light is not good, finished product photos are not very good, aggrieved everyone's eyes.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Gei Dong Tian Yi Mo Nen Lv Zheng Man Tou Zhi San Hu Die Fei Qi Lai