The colorful steamed buns look particularly appetizing, and what kind of noodles are used to make th

The colorful steamed buns are soaked in vegetable juice and fruit juice, so it melts with flour, which is a super powerful method.

The colorful steamed buns are basically made of vegetables and fruits, the color is very beautiful, and it looks particularly appetizing and delicious.

Colorful steamed bread is made with ordinary flour and vegetable juice or fruit juice, and when making steamed bread, we use vegetable juice or fruit juice instead of dough water, so that the steamed bread looks more appetizing and more nutritious to eat.

This requires squeezing some fruits or vegetables into juice and then mixing them with normal flour to make beautiful and delicious colorful steamed buns.

The most delicious and delicious colored steamed buns are made by adding different ingredients to the dough. The yellow one is added with corn flour, the green one is added with spinach, and the purple one is added with purple sweet potato.

In fact, they are all made with the juice of vegetables or fruits, and the juice is kneaded into a dough, so that it is easy to make colorful steamed buns, which are not only beautiful, but also very nutritious.

The color of the colored steamed bun is made with vegetable juice or food coloring.

How to make steamed buns:

1. Soak the washed corn residue in hot milky corn juice, add yeast when the corn juice cools, and leave for 10 minutes.

2. Mix high-gluten flour and corn flour, pour corn juice and corn grits into the flour, add sugar and vegetable oil and mix evenly, and knead into a dough in the state of "three lights".

3. Put the dough at room temperature to rise to 2 times the original amount, and divide the dough into two parts.

4. Roll out each piece of dough into a rectangle, then roll it up into a cylinder, knead it into a cylinder with an equal thickness and fineness, cut it into 6 parts, put it on the steaming plate, cover the pot, and finally ferment for about 20 minutes.

5. Steam over medium-high heat for about 15 minutes, turn off the heat and simmer for 5 minutes.

Steamed bread: steamed bread, also known as steamed bread, steamed bun, one of the traditional pasta dishes with the characteristics of the lack of Chinese style, is a kind of food steamed by flour fermentation (or mixed with filling), which is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms.

Steamed buns are simple to make, soft and delicious, usually hemispherical and cuboidal, and range in size from about 4 cm in diameter to about 15 cm in diameter.

Steamed bread contains yeast, yeast is divided into fresh yeast, dry yeast two kinds, is an edible and nutritious single-celled microorganism, nutritionally it is called an inexhaustible source of nutrients. In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

The fermented yeast is also a strong antioxidant that protects the liver and has a certain detoxifying effect. Minerals such as selenium and chromium in yeast can be anti-aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity. After fermentation, phytic acid, which affects the absorption of calcium, magnesium, iron and other elements in the flour, can be decomposed, thereby improving the body's absorption and utilization of these nutrients.

The color of the colorful steamed buns is made of pumpkin and purple sweet potato. Plant dyes refer to the use of natural flowers, grasses, trees, stems, leaves, fruits, seeds, skins, roots to extract pigments as dyes, the use of plant dyes, is the mainstream of ancient dyeing technology in China.

Domestic plant dyes usually have the following types: blue dye - indigo; Red dyes - madder, safflower, fang (yang mordant); Yellow dyes - acacia flower, turmeric, gardenia, yellow barberry; Purple dyes - comfrey, perilla; Tan dye - dioscilla; Black dyes — gallnut, hematoid (tannic iron mordant). During the Shang and Zhou dynasties, dyeing techniques continued to improve.

There were full-time officials in the court handicraft workshops"Dyeing people"Come on"Palm-dyed grass"to manage dyeing production. The colors of dyeing are also increasing. By the Han Dynasty, dyeing techniques had reached a fairly high level.

Most of the dyes used for dyeing in ancient China are natural minerals or plant dyes. The ancient primary colors are blue, red, yellow, white, and black, which are called"Five colors", and mix the primary colors to get "intermediate colors (multiple colors)".

Prepare the materials:

1. Purple dough ingredients: purple sweet potato: 100 grams, flour: 150 grams, water: 40 grams, yeast: 2 grams.

2. White dough ingredients: flour: 200 grams, water: 95 grams, yeast: 2 grams.

1. Purple potatoes are steamed and peeled.

2. Weigh a part of the purple sweet potato, knead it into a dough with the purple dough material, and then ferment until it is twice the size.

3. Mix the ingredients of the white dough into a container and knead the dough until it doubles in size.

4. Take some purple and white dough respectively, roll them into slices, carve out white and purple flowers with tools, and set aside.

5. Divide the remaining purple and white dough into two equal portions.

6. Roll out four portions of dough into thick slices. Place purple flowers on one of the white patches and white flowers on one of the purple patches.

7. Roll it out with a rolling pin so that the flowers are fully bonded to the dough sheet. When rolling, the force should be even, and do not roll out the flowers out of shape. Purple flowers on a white background.

9. Use two methods to make white flowers on a purple background.

10. The flowers are facing downward, and a piece of dough of the same color as the flowers is stacked on top and rolled up.

11. Cut the steamed buns into evenly sized knives.

12. Put gauze in the steamer and put the steamed bread embryos. After 20 minutes of proofing, steam for 15 minutes after steaming.

Ingredients: 200 grams of all-purpose flour, 2 grams of yeast, 100 grams of water.

Excipients: a pinch of cocoa powder.

Steps:1Put the water and yeast into the stainless steel basin of the cooking machine, melt and let stand for about 5 minutes to allow the yeast to regain activity.

2.Add the all-purpose flour to the kitchen machine and attach the dough hook.

3.Screw to 2nd gear, low speed and face.

4.Mix the dough for about 2 minutes and stir until there is no dry powder.

5.Knead the dough on high speed on Variable 4 for 3 minutes until the dough is smooth.

6.Remove the dough, place in a large bowl, cover with plastic wrap and place in a warm place for a shot. If the oven has a fermentation program, it can be fermented at 35 degrees for 60 minutes.

7.Rise until the dough is about twice as large as the dough and remove.

8.Sprinkle dry powder on the cutting board and press the dough to vent. If the kitchen machine is equipped with noodle sheeting accessories, it can be exhausted with a noodle sheeter, which is more convenient and complete.

9.After exhausting, divide two pieces of small dough, 10 grams and 20 grams respectively, add an appropriate amount of cocoa powder respectively to obtain two kinds of dough, thin and set aside.

10.The main dough is rolled out with a rolling pin, preferably into a regular rectangle, or thinned with a dough sheeter, pressed several times, the surface is smooth, and the steamed bread made is smoother. If the dough is too long, cut it into several slices.

11.Divide the large and small shades of cocoa dough and place them on the white dough sheets.

12.Then press it with a dough sheeter, or roll it out with a rolling pin.

13.Roll it up vertically, close it tightly, and place it facing down.

14.Cut into small pieces.

15.Put the steamer cloth on the steamer, put the steamed buns on it, boil the water in the steamer (the water temperature is about 40 degrees), cover the pot, and ferment for half an hour.

16.After the second round is over, pot with cold water, after the water boils, turn to medium-low heat, steam for 15 minutes, then simmer for 5 minutes before opening the lid.

In fact, it is very simple, that is, squeeze colorful vegetables and fruits into juice, and then use vegetable juice instead of water and noodles, of course, you can also add a little water, and then steam it into steamed buns, and it's OK

Hope to be

Homemade colorful steamed buns, easy to learn, delicious and beautiful.

01 "How to make colored steamed buns" Liu Qin cooks.

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.

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.