Baby fruit paste sandwich steamed buns nourish stomach and digest well.
Red dates, pumpkins, purple potatoes, spinach, stars, black sesame buns.
A, purple potato sandwich steamed bread:
Flour 100g, appropriate amount of fruit paste, yeast 1g, and 60g of purple potato paste.
1: pipe mud, flour and cold mother are stirred into a system;
2: Knead into a smooth dough;
3. Roll the dough into two pieces with a thickness of 3ml.
4: Squeeze the puree and cover with another piece of dough;
5: Press out the shape with a friction tool, cover it, and put it in a warm place to double the size;
6: Boil the water and steam it 10 minute, and keep it stuffy for 2 minutes.
Second, black sesame sandwich steamed bread:
The appropriate amount of fruit puree is flour 100g, self milk 90g, yeast 1g and black kenaf 25g.
1: black sesame sauce, formula milk, flour and yeast are stirred into cotton;
2: Knead into a smooth dough;
3. Roll the dough into two pieces with a thickness of 3ml.
4. Squeeze the puree and cover the other side;
5. Press out the shape with a friction tool, cover it, put it in a warm place, and ferment it to twice the size;
6: Steaming in a small pot 10 minute, stuffy for 2 minutes.
Three, pumpkin sandwich steamed bread:
Flour100g, yeast 65438g, pumpkin puree 60g;
1, (steamed pumpkin and mashed formula milk);
2. Roll the dough into two pieces, flour and yeast, stir into a flocculent shape, and knead into a smooth dough with a thickness of 3ml;
3. Squeeze the puree and cover it with another piece of dough;
4. Press out the shape with a friction tool, cover it, and put it in a warm place, sour to twice the size;
5. Boil the water and steam for 10 minute, and keep it stuffy for 2 minutes.
Four, spinach sandwich steamed bread:
Flour 100g, spinach 50g, yeast1g;
1, blanch spinach, add a little water, mash and take 50g;
2, flour, cold mother, spinach puree, stir into cotton wool;
3. Knead into a smooth dough;
4. Roll the dough into two pieces with a thickness of 3ml.
5. Squeeze the puree and cover it with another piece of dough;
6. Press out the shape with a grinding tool, cover it, and put it in a warm place to ferment to twice the size;
7. Press 16 minutes for water to silver, and keep it stuffy for 2 minutes.
Five, starry sandwich steamed bread:
Flour 100g, fruit paste 1g, yeast 1g, and butterfly bean water 55g.
1, butterfly bean curd water, flour and yeast are stirred into floccules;
2. Knead into a smooth dough;
3. Roll the dough into two pieces with a thickness of 3ml.
4. Squeeze the puree and cover it with another piece of dough;
5. Press out the shape with a friction tool, cover it, put it in a warm place, ferment it to twice the size, boil it with water (10m), and keep it stuffy for 2 minutes.
Six, jujube sandwich steamed bread:
Proper amount of raw pulp, flour 100g, 8 red dates, yeast 1g, and 50ml of formula milk.
1, removing the core of jujube, adding formula milk and mashing;
2. Stir the red jujube paste, flour and yeast into a flocculent shape;
3. Knead into a smooth dough;
4. Squeeze the puree and cover it with another piece of dough;
5. Press out the shape with a friction tool, cover it, put it in a warm place, and ferment it to twice the size;
6. Boil the water 10 minute, and let it simmer for 2 minutes.