Urgent! How do you make steamed buns and wotou 50 in various colors?

Add the color juice.

It's very simple, you can buy some edible coloring, and if you want to make it in a natural and healthy way, it can be a little more troublesome.

For example, if you want greens, you can juice them with greens. Use this juice to mix the dough.

If you want red, use carrot juice, and so on for other colors. If you don't have the color you need, you can refer to the color scheme. Different colors have different effects. You can experiment and come to conclusions.

Flour - white steamed buns.

Corn - yellow steamed buns.

Black rice - black steamed buns.

2.Add a variety of food colorings.

3.Add the juice of various fruits or vegetables:

Add tomatoes - red steamed buns.

Add eggplant - purple and black steamed buns.

When you add different todong when you mix noodles, you will have different colors, and generally add sorghum noodles, soba noodles, and cornmeal.

Green vegetables can be juiced or mashed to make green steamed buns.

I've never eaten yellow carrot juice, and the yellow color must have been added to cornmeal.

Most of the black steamed buns are made of sweet potato noodles or sorghum noodles, most of the gray steamed buns are made of buckwheat noodles, and so on, there are many coarse grain noodles that can be made into steamed bread, but they will be very hard and choking to eat, not so fine. If you want the steamed buns to be more elastic, mix some white flour and make filial piety.

All I know is steamed buns with black rice, cornmeal, or something added to flour.

The color will be more special.

I really haven't heard of anyone making colorful steamed buns.

As in the case of longevity peaches, there are various colors that must be accompanied by food coloring (that is to enhance the atmosphere of longevity).

I suggest you though.

Nowadays, most people eat naturally.

You'd better not make so many fancy steamed buns.

But if it's needed for a banquet.

You can also try it.

You'll have to check how to do it.

Sorry, I don't really know anything else.

In addition, I just suggest to speak exactly that there is no question to you.

So you don't have to add me 50 points. Hehe.

Plant pigments can be added to the flour before fermentation, and there are also some natural plant pigments, such as spinach juice.

It's very simple, add vegetable juice when mixing noodles, green spinach juice, yellow carrot juice, and so on, the juice is not sticky.

1.With grain flour of various colors:

Flour - white steamed buns.

Corn - yellow steamed buns.

Black rice - black steamed buns.

2.Add a variety of food colorings.

3.Add the juice of various fruits or vegetables:

Add tomatoes - red steamed buns.

Add eggplant - purple and black steamed buns.

Add the juice of various vegetables and fruits to the dough, but it depends on personal taste.

If you want to be eco-friendly, you can use various colors of vegetables to juice and noodles, and the outside is made with food coloring.

Squeeze vegetables and fruits into juice and add them to the noodles.

Purple cabbage and amaranth come out in color and pretty, one blue and one purple.

Carrots, pale red.

You start by beating the plant into juice and then add that juice to your dough?

When mixing the noodles, add the juice of various vegetables and fruits.

Colorful small steamed bun practice steps:

Ingredients: 100 grams of old flour, if you don't have it, use 100 grams of ordinary flour (also called all-purpose flour), 54 grams of water, 1 gram of yeast, and 3 grams of fruit and vegetable powder.

Production process: 1. First of all, we will prepare all the required ingredients in advance, so that it is more convenient to use in production.

2. Melt the fruit and vegetable powder in water first, and then add yeast to melt.

3. Add the above-mentioned melted liquid to the flour respectively, knead it into a smooth dough, knead different colors of dough with different vegetable powders, cover it with plastic wrap and ferment at room temperature.

4. Ferment the dough until it is about twice the size of the original dough, and try it with your fingers without shrinking or collapsing.

5. Take out the fermented noodles and knead them on the panel first, knead all the gas generated during fermentation, and then knead the noodles into slender strips with a thickness of about a finger.

6. Cut the kneaded small strip noodles into equal pieces, and the length is even.

8. After proofing, the dough embryo is obviously larger.

9. Turn on the high heat to bring it to a boil, turn to medium heat for 3 minutes, and finally turn off the heat and simmer for 5 minutes to open the lid.

10. A mini cute colorful little steamed bun is made.

11. It is very suitable for small babies to eat, and big babies actually like it when they see it.

Spinach milk steamed buns.

Ingredients: Green Dough Ingredients:

Spinach juice 100ml; All-purpose flour 175g; yeast 3g; 5g white sugar;

White Dough Ingredients:

Milk 85ml; All-purpose flour 155g; yeast 3g; 5g white sugar;

Steps: The first step is to wash the spinach leaves and cut off the roots, boil water in the pot and drop a few drops of oil, boil the spinach, the oil is to maintain the color of the spinach, and then throw it into the wall breaker to puree, the spinach puree can be used directly or filtered. Add flour, yeast and caster sugar and knead in a chef or manually until smooth and soft, set aside.

In the second step, pour the flour, milk, yeast and sugar into the kitchen machine or knead by hand until smooth and soft, and set aside.

In the third step, roll out both pieces of dough into a rectangle or square, and prepare the green dough to be placed on the outside slightly larger than the white dough.

In the fourth step, fold two pieces of rolled dough together and roll them together, then roll them into a long, uniform strip

Step 5: Cut it into the same size and place it in a steamer to leave some space to prevent sticking during fermentation.

Step 6: Pour warm water at 40-50 degrees into the pot, put it in the steamer and cover it, and ferment for about an hour, until it is twice as large.

Step 7: After fermentation, take it out and let it sit at room temperature for 15-20 minutes to wake up. Change a pot of cold water, steam over high heat for 10-15 minutes, turn off the heat and simmer for 3-5 minutes

Chocolate two-color steamed buns.

500g of flour, 40g of chocolate powder, 300g of milk, 5g of yeast, 40g of sugar (if you make light steamed buns, you don't need to add these sugars).

Step g: Knead the flour into a smooth dough in two parts:

White dough】 300g flour + 3g yeast + 170g milk + sugar 20g

Black dough】 200g flour + 40g chocolate powder + 130g milk + sugar 20g

2. Ferment to twice the size.

4. Cut into sections and let stand for 30min

5. Steam in a pot with cold water, steam for 20min after the water boils, turn off the heat and simmer for 10min

Ingredients: 20 grams of yeast.

Wheat all-purpose flour 1300g.

Purple sweet potato: A small one.

Pumpkin in a small bowl.

Dragon fruit is half smaller.

Carrot 1/2 root.

Green: Matcha steamed buns.

Ingredients: 600 grams of all-purpose flour, 80 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 20 grams of matcha powder, and 280 grams of water

Method 1All-purpose flour, fine sugar matcha powder and baking powder are put into a steel basin, then yeast powder is added and mixed well.

2.Pour water into Method 1 and mix well, knead for about 2 minutes until it is evenly formed into a clump and there are no hard lumps.

3.Cover the dough from Method 2 with a damp towel or plastic wrap and let stand for about 20 minutes.

4.Then knead the dough that has risen in Method 3 until the surface is smooth and cut it into 2 pieces.

5.Knead the dough from Method 4 into strips about centimeters in diameter.

6.Cut the dough from Method 5 into 3 cm pieces with a knife, drain it into a steamer, cover it with a lid, and let it stand for about 25 minutes.

7.Turn on the fire, and when the steam rises, steam the steamed buns that have been proofed in Method 6 over high heat for about 8 minutes.

Yellow: pumpkin steamed buns.

Ingredients: 400 grams of pumpkin, 400 grams of all-purpose flour, 50 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 100 grams of water

Method 1Peel the pumpkin and cut it into cubes for later use.

2.All-purpose flour, fine sugar and baking powder are put into a steel basin, and then the pumpkin pieces from method 1 are rolled into a puree and put into a steel basin, and yeast powder powder is added.

3.Add the water to the steel basin of Method 2 and mix well, knead for about 2 minutes until it is evenly formed into a ball and there are no hard lumps.

4.Cover the dough from Method 3 with a damp towel or plastic wrap and let stand for about 20 minutes.

5.Method 4: Knead the rested dough until the surface is smooth and divide it into dough weighing about 35 grams each.

6.Roll the dough from Method 5 into a steamer, cover with a lid and let it stand for about 25 minutes.

7.Turn on the fire, and when the steam rises, steam the steamed buns that have been proofed in Method 6 over high heat for about 8 minutes.

Purple: Purple sweet potato threaded steamed buns.

Ingredients: 150g of purple sweet potato puree, 480g of flour, 70g of water, 1g of yeast, 140g of water, 1g of yeast.

Method 1: Purple potatoes are steamed and peeled, pressed into a puree with a sieve, flour added, rubbed by hand, and rubbed as evenly as possible;

2. Melt the yeast in water, add it and knead it into a slightly hard and smooth dough. In ingredient B, the yeast is dissolved in water and flour is added to knead into a slightly harder, smooth dough. Take half of the two colors of dough and set aside the other half;

3. Use the first speed of the noodle machine to pass the white dough more than a dozen times until the very smooth dough is pressed;

4. Use the noodle machine 1st gear to pass the purple dough more than a dozen times until the very smooth dough is pressed;

5. The two colors of dough are stacked together, and the size is about 14*30. Brush a layer of water in the middle, and also brush a layer of water on the top, roll up. Place in a bag and let it sit for 30 minutes.

At this time, knead the other half of the dough in the last spare part of method 2 slightly, or press it several times with a noodle machine, divide it into small dough of about 40-50g, and round it into about 10 parts;

6. Cut the rolled rolls into thick slices, about 10 parts. Take one portion and press flat;

7. Roll out the dough with a rolling pin, wrap a ball, close the mouth and knead it, facing down. After they are all discharged into the steamer, they are steamed in warm water for about 30 minutes and then steamed. 20 minutes after boiling.

Ingredients:; 1000 grams of flour, 1 purple sweet potato, 200 grams of pumpkin.

Excipients: 2 grams of dry yeast.

Preparation of colored steamed buns.

1. 1 purple sweet potato, 200g pumpkin wash and peel.

2. Cut the purple potatoes and pumpkin into cubes and steam them in a pot.

3. After steaming, grind them into a paste with a spoon.

4. Add an appropriate amount of flour separately and knead into a dough.

5. Pour in an appropriate amount of dry yeast and dissolve it in warm water at about 30 degrees, and let it stand for 3-5 minutes, because purple potatoes contain less water, you can add some yeast water to mix with the dough, and the white dough is also mixed with yeast water.

6. Use a fresh-keeping bag to separate the three kinds of dough and place it in a warm place for fermentation, which can be covered with a small mattress for better heat preservation and fuller fermentation.

7. When you pick up the dough, you can see many uniform holes, and there is a slight yeast aroma that indicates that the fermentation is done.

8. Pull out three small pieces of noodles respectively, knead vigorously to expel the bubbles, knead the dough until smooth, roll it into thin slices with a rolling pin, and stack them together.

9. Roll into a cylindrical shape from side to side, then cut evenly with a knife and remove both ends.

10. The remaining two ends can be played freely, I rolled it into a dough sheet and wrapped it into a bun, after the dough is done, put it on the cloth and put it in a warm place, cover the mattress, and continue to ferment for 10 minutes.

11. Add water to the steamer and boil, smear oil on the grate, which can prevent sticking, put on the steamed buns that have been fermented again, put on the steamer, 12, first turn on high heat and steam for 3 minutes, and then it can be clearly seen that there is steam next to the lid of the pot, turn to medium heat and continue to steam for 30 minutes.

13. Steamed colored steamed buns.

Hello, in fact, the method is very simple, if the adults in the family can make steamed buns, I will not describe it in detail here, mainly the ** of each color, with colored water and noodles, you can achieve the effect:

1. Red: After chopping the tomatoes, bring to a boil over high heat.

2. Green: After chopping green leafy vegetables such as celery and rape, they are green and boiled over high heat.

3. Purple: After chopping the purple cabbage, bring to a boil over high heat.

4. Yellow: Wash and chop the yellow persimmons and bring to a boil over high heat.

How to steam steamed buns:

1. A pound of flour and a quarter bag of Angel.

2. Pour the prepared Angel into the prepared flour with warm boiled water, if the water is insufficient, you can continue to add warm boiled water to the flour, talk about the dough and until it is not sticky, put it in the basin and cover it to ferment for 20 minutes, 3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to the surface of the dough is smooth and non-sticky, and put it into the basin again and cover the lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.

Use the juice of some vegetables such as greens, carrots, tomatoes, etc.

The juices of various vegetables are mixed together in flour to create a healthy and nutritious color.

If you're young, I recommend starting with two of our common vegetables.

Carrots: orange.

Spinach: Green.

These two are common, so you can experiment with them first.