Pyramid cabbage
By VicentaLakin
The fermentation method is used to make buns, which are still very soft as long as their faces are covered and fermented. Because spinach powder changes color because of the heat, but it's better than color, so I insist on adding fruit and vegetable powder, which is more nutritious。
Recipe Recommendations
- medium-gluten flour 150g
- water 75g
- milk powder 12g
- sugar 20g
- yeast 1.5G
- corn oil 6G
- spinach powder 2g
- sweetening
- steamed
- half an hour
- ordinary
Steps for Pyramid cabbage
1
Sugar and yeast soluble in hot water, flour and milk powder pouring into the flour and the flour. Lee
2
Pour yeast water and oil into the noodle basin, mix it with chopsticks, then rub it with your hands
3
Splits up about 90 grams of pasta and pours into spinach powder
4
Scratch it in green
5
The green noodles were lengthed into 42 small noodles, 21 large green leaves, approximately 3.5 grams each, and 21 green leaves, about 1.5 grams each
6
It's an elliptical shape, with a crushing knife. It's a cabbage for a cabbage
7
The white noodles are divided into seven small noodles around 7 grams and 21 small noodles about 5 grams into cones
8
Sticking three little leaves to a large cone, as shown
9
Small cone glued a little water
10
When three large leaves are stuck, as the map is in a big cone, Move
11
Squeeze out the cabbage. Better put some corn oil in the cabbage, so it doesn't stick together
12
When done, they are placed in a steam closet, where they wake up 15-25 minutes in warmth, as the cabbage practice is more time-consuming and depends on the specific fermentation of the bunhead. When the water fires in the pot are burned, they are placed in the steam closet, and in the middle of the small fire evaporated for about 13 minutes, then they continue to be covered for three to five minutes。