Two-color plum blossom steamed buns
It has been a year since Sister Die 'er sent me a delicious food book. I have long wanted to learn her pasta making, and finally, I achieved it this autumn.
Recipe Recommendations
- flour 400 grams
- pumpkin 70 grams
- edible Trona appropriate amount
- baking powder appropriate amount
Steps for Two-color plum blossom steamed buns
1
Add flour and baking powder to the pumpkin puree, mix it into a dough with moderate hardness, and let stand to ferment. In the same way, ferment with the primary color dough.
2
After fermentation is complete, add edible alkali to the pumpkin dough and primary color dough respectively, and knead it for later use.
3
Divide the two kneaded dough into two portions of pumpkin dough, one large and one small, and one portion of primary color dough.
4
Roll the three dough pieces into long strips for use.
5
Roll out the white dough into a large dough sheet, place the small pumpkin dough strips into the white dough sheet, and wrap them for later use.
6
Roll out the large pumpkin dough and wrap the white dough around the yellow dough.
7
Kneak the wrapped noodles round and set aside.
8
Cut evenly into small dough and use the mixture for later use.
9
Press the dough flat and pinch it into a petal shape.
10
Dip the contact area of the dough with a little water to enhance the cohesion and make it into plum seeds for later use.
11
After all the plum blossoms are cooked, cover them with a damp cloth and soak for ten minutes.
12
Apply cooking oil to the grate of the steamer, put the flower embryo into the pan, open fire, steam until it is cooked on high heat, and steam on low heat for 12 minutes.
13
Turn off the heat and steam for 3 minutes, open the lid and serve.