Double-coloured buns
By VicentaLakin
They made a natural pigmentation for Anbao. The little ones liked it. They said it was beautiful, and the food tasted。
Recipe Recommendations
- purple cabbage 360g
- flour 400g
- white sugar 40g
- high sugar tolerant dry yeast pow 4g
- water 100g
- sweetening
- steamed
- several hours
- ordinary
Steps for Double-coloured buns
1
Prepare the main food。
2
The purple glucose cleans small pieces。
3
I've been pushing the purple glucose with a push stick。
4
once they've all been squeezed out, we'll measure 100 g back up。
5
flour is poured into two large bowls each with 200 g flour and 20 g sugar and 2 g dry yeast。
6
One of the bowls is filled with a spare violet blue juice。
7
Another bowl pours water。
8
Scratched into smooth noodles。
9
Cover the film, put it in the oven, turn on the fermentation function and ferment it directly in a wet and warm place。
10
Take it out when it's twice as big。
11
Keep rubbing and rolling。
12
A rectangular of similar size with a crutches。
13
Draw some water on the white skin。
14
Cover the purple skin。
15
Roll tight and close your mouth。
16
Scratched with a razor into a bun。
17
Put it in the steam pan and cover it and ferment it again for half an hour。
18
The fire will be shut down 20 minutes after the end of the second round, and it will continue to open in 3-5 minutes。
19
It's finished, it's light and fresh, it's soft and soft。Double-coloured buns Make Tips
One, yeast powder and sugar are not attached to each other so as not to affect fermentation. Two or two colours of the skin together must be as tight as possible so that it does not break apart when it steams. No, no, no, no, no。