Milk flavored rainbow bun(nai xiang cai hong bao )

Milk flavored rainbow bun

Introduction:

"Steamed buns should be steamed every new year. This year, you can make some rainbow buns in a different way, which will definitely add luster to the table."

Production steps:

Step 1: raw material drawing.

Step 2: steam pumpkin and purple potato for 20 minutes. Take it out, pour the distilled water and let it cool.

Step 3: warm the milk and melt the yeast. Divide it into four parts.

Step 4: add a portion of the milk to the ground pumpkin. In the same way, add a portion of purple potato.

Step 5: mix pumpkin and purple potato with flour to form a ball. White flour with a portion of milk and warm water, green tea powder with 1 tbsp white flour and milk and warm water. Ferment in a warm place.

Step 6: ferment four kinds of dough twice the size, knead them back to the original and exhaust.

Step 7: roll them into pieces and base them according to your favorite collocation.

Step 8: roll it up a few times.

Step 9: cut the skin evenly.

Step 10: take a piece and roll it into a bun skin.

Step 11: pack in the meat. Make a bun.

Step 12: put the steamed buns in a warm place for secondary fermentation.

Step 13: make a few steamed buns, flowers and butterflies from the leftovers.

Step 14: steam for 20-25 minutes. Steamed bread should be steamed a little more. Don't open the lid of steamed bun. Wait for three or five minutes.

Materials required:

Pumpkin: a quarter

Purple potato: Six

Flour: four rice bowls

Dumpling filling: 400g

Milk: a box

Matcha powder: 1 tbsp

Yeast powder: 4 teaspoons

Note: step 14 looks grey because it's too late after steaming. With pumpkin and purple potato, the color will not be much different, but I sadly put yellow and green together. It doesn't look that good. If it's separated in the middle, it should be very nice. After the pumpkin is steamed, the distilled water should be poured out. And pumpkin is very sticky, do not add water. Half a small pumpkin has been super many, so it is recommended to use a quarter of a small pumpkin.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Nai Xiang Cai Hong Bao