Double-coloured buns
By VicentaLakin
Double-coloured buns are made of pumpkins and macaroni and plain-coloured noodles, with high pigmentation and sweet pumpkins。
Recipe Recommendations
- high-gluten flour 200 grams
- warm water 110 grams
- Lao Mian 160 grams
- white sugar 10 grams
- yeast 1.5 grams
- salt 1 gram
- pumpkin 200 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Double-coloured buns
1
All the pasta food is put in the bread can。
2
Start and face program, and face for 20 minutes, and then take it out and put it in the bowl and cover it for fermentation。
3
The bread can contains old, fertilized pumpkins (with less water on the side)。
4
The old noodles and pumpkins are mixed with chopsticks, placed in sugar, salt, high-width flour, yeasts placed on high powders and made dry powder with chopsticks。
5
The fermentation in the bread cans is twice as large as 20 minutes of start-up and noodles。
6
The pasta is fermented。
7
The two-colored noodles are ventilated, awakened, and split into large pieces。
8
Put pumpkin noodles on the original。
9
From the end of the page, two-coloured pieces of face start。
10
Scroll as it is, and the tail is pressed。
11
Cut to parity。
12
It's good. It's very clear。
13
Putting the space between the buns in the cages with the corn leaves on them, covering them with a lid, relaxing them for 30 minutes, opening a fire and steaming them for 15 minutes。
14
Let's get cold out of the pot。