How to get steamed bread in multiple colors, how to make steamed bread in two colors

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

Vegetable juices or food coloring. How to make steamed buns: soak the washed corn residue with milky corn juice, add yeast when the corn juice cools, and leave it for 10 minutes.

Mix the high-gluten flour and corn flour, pour the corn juice and corn residue into the flour, add sugar and vegetable oil and mix well, and knead the dough into a "three-light" state. Let the dough rise twice as much at room temperature and divide the dough into two portions. <

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, roll it up into a cylinder, roll it into a cylinder of equal thickness, cut it into 6 parts, put it on a 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.

Preparation 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.

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 the noodles together, and the white dough is also mixed with yeast water.

Use a fresh-keeping bag to separate the three kinds of dough and place it in a warm place for fermentation, you can cover the small mattress, better heat preservation, fermentation is more fully kneaded to pull up the dough, you can see many uniform holes, smell a slight yeast aroma indicates that the fermentation is good, pull out three small pieces of noodles respectively, knead vigorously to discharge bubbles, knead the dough until smooth, put on the steamed bun that has been fermented again, and put it on the steamer

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)".

How to steam steamed buns of different colors:

1. Use vegetables, such as spinach, carrots, and corn juice. Then use them to separate the noodles, and when steamed, there are a variety of steamed buns of different colors. For example, add purple potatoes to steam purple steamed buns, add pumpkin to steam yellow steamed buns, add spinach juice to steam green steamed buns.

2. Add different grains to the bridge. Add black rice flour to steam out black steamed buns, and add cornmeal to steam yellow steamed buns.

3. Add cocoa powder and steam out coffee-colored steamed buns.