But sometimes, in order to eat more nutritious and increase appetite, various colored ingredients are often added in the process of steaming steamed bread and flour, and natural pigments from plants are used to add color to steamed bread. Commonly used ingredients with natural pigments are: purple potato, pumpkin, various green leafy vegetables and so on. Purple potato, pumpkin and other root vegetables are generally steamed and mashed into flour, while green leafy vegetables are squeezed into juice by juicer and put into flour.
Today, we share the practice of colorful steamed bread. Of course, the method of kneading dough is the same as that of ordinary dough, except that colored spinach is used as an auxiliary material to knead dough. By cooking cooked noodles in different ways, we can make a pot of steamed bread with different colors and shapes.
Ingredients of multicolored steamed bread: 300g of wheat flour, 3g of yeast powder, 2g of alkaline powder, 200g of spinach and 3g of sugar.
Ingredients: Spinach is used for juicing and kneading dough. In order to prevent spinach from discoloring after heating, add a little alkaline flour; White sugar is used to promote dough fermentation.
Production process:
1. First, clean the spinach, blanch it in boiling water for two minutes, take it out, control the moisture, cut it into small pieces, put it in a wall-breaking machine, and add a little water to make a delicate spinach juice. Note: Don't add too much water, as long as the machine can rotate.
2. Filter the beaten spinach juice into the basin with a sieve, and the filtered spinach juice and noodles are more delicate.
3. Add alkaline noodles and yeast powder to the spinach juice, and stir evenly to melt it.
4. Add flour to the spinach juice, stir while adding it, add it to the cotton wadding shape, then knead it into a smooth dough with moderate hardness, cover it, and put it in a warm place for fermentation.
5. Take another pot, pour in wheat flour and sugar, knead it with melted yeast water into a smooth dough with moderate hardness, cover it and wait for fermentation.
6. After the dough is made, start modeling.
(1) Move the two kinds of fermented dough to the chopping board, knead them separately, exhaust the gas inside, and then divide them into small pieces of equal size.
(1), take one green flour and two white flour and roll them thin; Roll up each batter from both sides to the middle and put it together; Clamp it in the middle with chopsticks to form an arch; With a clean pair of scissors, cut off the edge of each dough by about two centimeters.
(2) Pinch the two sides by hand; The spare part in the middle is striped with a fork; Finally, press a washed red date in the middle and you're done.
(2) Take three pieces of dough, one white and two green, roll them thin, put the white in the middle, and press a crease in the middle with chopsticks; Fold the three sides together; Press the crease with chopsticks in the middle; Pull the two corners next to the chopsticks forward and upward, knead them together at the same time, and then press an arc in the middle of the semicircle with chopsticks, and a beautiful heart-shaped steamed bread is finished.
(3) Take out three pieces of dough, one white and two green, roll them thin, fold them in half, put them together with their mouths facing up, and put them in the middle with chopsticks to form a flower shape; Pinch two adjacent edges together by hand; Find a chopstick, stir up the edge of the petal, push it in, and press it hard, and a six-petal flower will be finished.
(4) Take a piece of green dough, roll it thin, cut it in the middle with a knife, and do not trim the edges; Take a small piece of white batter, pull it into three pieces, knead each piece into a ball, and put it on the green dough piece in turn; Wrap three white dough in it like jiaozi; Finally, sort out the shape of a pod.
(5),
(1) Take three doughs, one green and two white, and roll them into ovals respectively; Draw a knife in the long direction of each ellipse, not to the end; Pick up the side that is not scratched, roll it to the end, then bend it, put it upside down on the chopping board, and put the three noodles next to each other after rolling it;
(2) Use a pair of chopsticks and put them in the middle; Forcibly clamping the middle part into a bell shape; Pinch the edge of each Jason Chung into a sharp corner by hand; Finally, press a washed red date in the middle and you're done.
(6) Take five pieces of dough, three green and two white, roll them thin and round respectively, and the colors and positions are staggered and stacked together as shown in the following figure 1; Pick up one side and roll it from one end to the other; Roll into a tube shape and cut from the middle with a knife; Stand the cut two parts separately, arrange the petals, and finally insert the washed red dates in the middle, and a blooming rose steamed bread will be ready.
7. After making all kinds of fancy steamed bread embryos, put them into a steamer coated with a small amount of vegetable oil or covered with steamer cloth in advance, and cover them for fermentation. After about fifteen minutes, you can heat the steamed bread with fire when you see that the volume of the raw embryo is obviously larger. Remember to add enough water to the steamer to prevent it from drying out.
8. After the water is boiled, continue to steam on medium heat 15 minutes, turn off the fire, then simmer for three minutes and open the lid. A pot of beautiful fancy steamed bread is made into a pot.
Tips:
If you use vegetable juice when mixing noodles, don't add too much water during the process of beating juice. First, it will be used up and wasted. Second, putting too much water will fade. Filter the beaten vegetable juice with a sieve to remove residue, and then mix it with flour. In order to prevent vegetable juice from changing color during heating, a little alkali can be added. Thank you for reading. I am a fitness life recorder. If you think sharing is useful to you, remember to like, pay attention to and share. See you next time.