How do spinach steamed buns not change color? How does Bocai change color when making steamed buns?

Add a little edible alkali to the spinach juice and noodles, and the steamed steamed buns will not change color, the specific steps are as follows:

Ingredients: 500 grams of flour, a handful of spinach, 5 grams of yeast powder, 50 grams of sugar, 1 gram of edible alkali.

1. Wash the spinach and cut it into small pieces, boil the water, blanch for one minute, and remove it.

2. Put the blanched spinach into a juicer, pour in 100 grams of warm water, and squeeze it into spinach juice for later use.

3. Pour 500 grams of flour, 5 grams of yeast powder, 50 grams of sugar, 1 gram of edible alkali into a large bowl, and then pour in spinach juice, and filter it through a sieve to make the steamed bread more delicate.

4. Knead it into a smooth dough by hand, the dough is hard and difficult to knead when kneading, you can leave it for 10 minutes first, and then it will be easier to knead it.

5. Knead the smooth dough and cover it with a lid to rise to twice the size, you can soak a little warm water in winter when it is cold, and then put the bowl on top of the warm water to proof, which can greatly shorten the proofing time.

6. Proofing the dough.

7. After the dough is proofed, knead the dough and exhaust it, sprinkle some flour on the cutting board, and knead the dough for 5 minutes.

8. Roll it into long strips and cut it into small portions.

9. Knead the small agent into the shape of a steamed bun, knead all of them and put them in the steamer, put a piece of gauze at the bottom, cover the lid and rise again to twice the size.

10. Cover the steamed buns after proofing, steam them in the pot for 15 minutes, and then simmer for eight minutes to get out of the pot.

11. Finished product drawing.

Add baking soda to the spinach juice and it won't change color when heated.

Preparation of spinach steamed buns:

Ingredients: 170 grams of spinach puree, 3 grams of yeast, 300 grams of flour, 20 grams of sugar.

Excipients: 10 grams of vegetable oil, baking soda.

1. Wash the spinach first, put water in the pot, add a pinch of salt, blanch the spinach for 1 2 minutes after the water boils, take it out and soak it in cold water immediately, put it into a wall breaker to puree it for later use, pour it out and add baking soda and mix well. Add baking soda to the vegetable juice, and it will not change color after heating, and the color will be more vivid, and the green will be greener.

2. Put the kitchen machine in the order of spinach puree, yeast, caster sugar, all-purpose flour, low-gluten flour, and corn oil, and form a ball in the middle range.

3. Then knead at high speed until smooth.

4. Roll the dough into long strips and cut it into evenly sized pieces, because the cut dough will not swell, so it will be more beautiful to steam it out a little longer.

5. Put cold water in the steamer in advance, boil to about 30 40 degrees, put the cut agent directly on the steamed bread paper of the steamer, cover the lid, about 30 to 40 minutes, send to twice the size, and shake it by hand, the steamed bread has obviously become much lighter, which means that the fermentation is in place.

6. Directly boil the water, steam over high heat for about 12 minutes, turn off the heat and simmer for another 2 minutes, and the soft and beautiful spinach steamed buns can be out of the pot.

7. Finished product diagram of spinach steamed buns.

Because spinach juice is green, it will definitely change color and turn green when making steamed buns, which is very normal. In addition, using spinach to make steamed buns will taste better.

First blanch the spinach in the pot, remove it for later use, then put it into the wall breaker to break it, filter out the spinach residue with gauze, then pour the spinach water into the flour, add yeast and stir well, then knead it into a dough, wait for it to ferment, make it into a steamed bun and steam it in a pot to eat.

It is because the spinach juice is green, so the steamed bread will also become a little green, and then the taste is very good, very fluffy and delicious, sweet and soft.

Tools Raw materials.

Beets, flour, yeast, sugar, oil.

Method: Add an appropriate amount of water to the beetroot and squeeze it into juice and put it in a bowl for later use.

Please prepare 300 grams of flour, yeast, 30 grams of sugar (netizens who like sweetness, you can add more) and an appropriate amount of beetroot juice into the bread maker to mix the dough, this process takes about 30 minutes. Netizens who don't have a bread maker should not be discouraged, and manually mix the dough until it is formed, and then ferment it to twice the size of the previous one. Knead the dough for about five minutes to expel the gas formed by fermentation, and then we can hear the sound of crackling and degassing, and the whole process is very shocking!

Roll out the dough into a rectangular shape, pour oil into the dough sheet and spread evenly, and roll up the long side. Use a knife to cut off the unsightly ends, or you can leave them uncut. Then cut the dough into equal portions.

If you want to look good, cut it into a triangle and press the middle with chopsticks.

The most exciting moment is when the beautifully shaped beetroot steamed buns are put into the steamer, hot boiling water is poured into the pot, and the steamer is put on the steamer to rise again for about fifteen minutes, and then the water is boiled for steaming, which is generally enough for fifteen minutes. In this way, the fragrant and attractive color beetroot steamed buns are freshly baked.

Beetroot is an alkaline ingredient, and the color is very easy to turn yellow after steaming, so the steaming time should not be too long, and don't forget the beetroot steamed buns in the steamer for convenience and convenience! In this way, the color of the steamed buns will dislike their craftsmanship.

Keeping spinach steamed buns green requires proper preparation and adequate preparation techniques, and here's how:

1. Use the fruit and vegetable powder bought online instead, don't try to be cheap, the current fruit and vegetable powder is not cheap, and the vegetables are very strong, and it will not be bad for the body at all.

2. Then these vegetables and juices are scalded with hot water before being used, and this is also a friend who opened a juice shop told that juices that are very easy to oxidize like they sell apple juice will be boiled with water in advance.

3. It is to use juice and noodles again, and then add a little alkali to the flour.

How can spinach juice steamed buns be very green

1. Put the flour yeast spinach puree into the basin, stir the flour and yeast, and then stir it together with the spinach puree (the spinach juice must be filtered).

2. Knead the dough into a smooth dough, ferment it until it is fluffy (the fingers press it down to make a rose shape), first roll the dough into a dumpling skin and then roll it up and cut it in the middle.

3. The production of pins is good, the pot must be steamed from cold water, if you use boiling water, the skin of the steamed bread will be hardened when it encounters water vapor, and the steamed steamed bread will crack, so it is good to use cold water.

4. Note that the spinach must be fresh spinach, and it is best to soak it in cold water with a little salt before juicing, and the spinach juice must be filtered.

If you want spinach steamed buns to not change color, add baking soda (or edible alkali) during the production process to fix the color.

Preparation of spinach steamed buns:

Ingredients: 150 grams of spinach juice, 300 grams of flour.

Excipients: yeast grams.

1. Prepare fresh spinach juice. (Spinach juiced with water).

2. Put the flour into the spinach juice and add the yeast.

3. Knead into a smooth dough.

4. Cover with plastic wrap.

5. Ferment in a warm place until twice the size.

6. Take out the dough, knead the dough for 15 minutes, and cut into small pieces.

7. Knead each small dough 15 times and shape.

8. After kneading, Jinghong is put into the steaming drawer, fermented for 15 minutes for the second time, and simmered for 25-30 minutes on high heat.

9. Steam and take out.

1. Spinach turquoise does not change color, alkali must be added, and I can't replace it with lemon juice at all. Second, don't make the fire bigger, so as not to regret the steamed bun for too long, otherwise, the color curved ridge will also be buried and lightened. 3. If you don't like the astringency of spinach, boil it with leaves, add water to make a puree, for convenience, directly use the external module of the sterilizer to clean it for about 10 minutes, this machine uses the principle of electrolyzed water to disinfect, and it can also be disinfected with a dry knife and chopsticks.

If you want to steam green steamed buns, you can use vegetable juice and noodles, which are green. The steps are as follows.

First prepare the ingredients, flour, spinach, warm water, yeast. Wash the spinach first, then use a juicer to squeeze the juice, the juice from the spinach is green, then put it aside, take the appropriate flour in a basin, then prepare an empty bowl, put a little salt, accelerate the warm boiled water, let the salt melt completely, the advantage of putting salt is that it can reduce the taste of yeast, and then adjust the water temperature to about 20 degrees, put in the yeast and put in the spinach juice, stir well, and then use this water to mix the dough, knead it into a ball and knead it for a while, then cover it and wait until it rises. The normal temperature is about 15 degrees, and it can be used after 6-8 hours.

At this time, the noodles are a little pale green, and then you can use alkali to mention it to make it more delicious, remember that there will be soda ash steamed buns sold outside. Then knead the alkali into the dough and knead evenly. Then poke the dough into a proper size and put it in a pot to steam.

Generally, SAIC will cook in about 25 minutes. Steamed buns are green.

There are many kinds of steamed bread with color, such as carrots, and the steamed bread made is about the same color as carrots.

First, squeeze the juice out of the spinach in a juicer. Then mix the juice with the dough. The steamed buns that come out in this way are green, and they are spinach steamed buns.

The juice squeezed out of the carrots in the bucket is red, and the steamed buns are red. The juice squeezed out of the seaweed head is purple, and the steamed steamed bun is purple.