Pink steamed bread(fen hong se de hua man tou )

Pink steamed bread

Introduction:

"Since I learned how to make steamed bread, I have used the natural color of food to make many colorful pasta: yellow, green, purple, coffee, but I can't make lovely pink. I used amaranth juice to make steamed buns before. The steamed buns are very cute, but they begin to fade after they are put into the pot. This time, the distiller's grains filtered out from the red rice wine finally made the pink steamed bread. In my heart, I was so excited that I tried my best to click with my camera. "

Production steps:

Step 1: use a little boiling water to bring the sugar to a boil, cool to not hot hands, then add yeast to mix well and set aside.

Step 2: add yeast water and a little red lees juice into flour, knead into smooth light colored dough, cover and ferment.

Step 3: knead another 3 tbsp flour with a little sugar, yeast and red lees juice to make a smooth dark dough.

Step 4: after about an hour, the dough is fermented.

Step 5: take out the light colored dough, then knead it into a smooth dough again, roll it into a one centimeter thick piece, and press out the small bloom with the pattern biscuit mold.

Step 6: use the top of the rolling pin to press a small dimple on the light colored dough.

Step 7: apply water to the bottom of the dark round dough, put it on the shallow nest of the flower shaped dough blank, and then gently press the top of the rolling pin.

Step 8: use scissors to cut 5 knives along the petals.

Step 9: cover it with plastic wrap and wake up for about 10 minutes. After boiling, steam for 13-15 minutes, turn off the heat and simmer for 3-5 minutes before opening the lid.

Materials required:

Flour: right amount

Yeast: right amount

Water: moderate

Red trough: appropriate amount

Sugar: right amount

Note: 1) red rice grains can be replaced by Monascus powder. It's better to use a little hydration first. Don't add all red rice grains juice into flour at one time, but add them one by one until the dough shows the desired color. 2) The bottom of the round dark color dough must be sticky with water before it is placed on the shallow nest of the flower shaped dough blank, and the top of the rolling pin is gently pressed flat or slightly lower than the periphery. Otherwise, after steaming, the two colors of dough are easy to separate. 3) During the fermentation and operation, according to the fermentation conditions of the two kinds of dough, put the first dough into the refrigerator, or put the later dough into the pot with warm water for fermentation, so as to control the fermentation consistency of the two kinds of dough. 4) Because the dough is thinner than the ordinary steamed bread, it can shorten the steaming time slightly. The first batch can be steamed in the pot to avoid excessive fermentation. 5) After flameout, cover and simmer for 3-5 minutes to open the cover, so as not to shrink the steamed bread.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Fen Hong Se De Hua Man Tou