raisins, colored buns
By VicentaLakin
The world is colourful, and the colours are almost all found in the foods, and they are drawn into the noodles with the beautiful colours of nature, not only to make the table bright, but also to find endless pleasure in making it. With colour, the noodles have become more creative and even simple buns seem to be becoming pleasant hand jobs. Today, I used my natural fruit and vegetables to steam two big, colorful buns, but I said they were much more powerful than the traditional ones, because they didn't use too much paste rubbing, so they could just rub the dough, rub the face, and make the colored ones easily. Colours can be matched and layers, sizes, etc. can be adjusted, and raisins can be replaced with other raisins, such as cranberry, bean beans, etc., to enrich the taste. If there is a small mold in the hand, a small piece of pasta, a few small flowers and leaves on the face of a bun, it will be done with a embroidery style of “small freshness”. They look good, they eat sweet, they don't like them. Especially when a family has kids and has an extra preference for color, and if it's done with a child, it's not only a good parent-child game, but also a strong sense of participation and taste. My baby's in high school, and I can't stop looking at these big flowers and saying I'm too good to play
Recipe Recommendations
- medium-gluten flour 300 grams
- dry yeast 3 grams
- warm water 200 grams
- raisins 70 grams
- red beet flour 5 grams
- pumpkin powder 5 grams
- Barley seedling powder 5 grams
- purple sweet potato powder 5 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for raisins, colored buns
1
Materials ready: medium-banded flour, dry yeast, raisins, hot water, four types of fruit and vegetable flour; flour with high, medium and low bands
2
Flour, dry yeast, hot water and a bowl, mixed with chopsticks into swirls, then hand-stamped into smoother noodles, divided into four equals
3
Taking one of them, pouring it into fruit and vegetable powder, the use of which determines the lightness of the final product, with no fixed weight, which can be adjusted as it pleases
4
In turn, the several noodles are evenly fermented in the four corners of the preservation boxes, preventing their bonding, covering and fermenting in warmth
5
When fermented noodles are made, the raisins are washed with water (out of weight), and the water on the raisins surface can continue to soften the raisins without deliberately drying them
6
Four coloured noodles are sent twice the size of the original, finger-stamped flour (out of weight), pierced at the top of the mask, did not collapse, did not shrink, and fermented successfully
7
(b) Placing the dough on the mats in turn, seizing a small amount of flour (other than the weight) and re-stamping it, exhausting it, first quenching it with the size of a dragon eye and dividing it into two equals; and re-stamping, exhausting and dividing it in turn
8
Take one of the noodles, which is a four-inch circle, according to the size of the mat
9
(a) A small amount of vegetable oil on the inner walls and base of the non-glucose, which is placed in the moulds, and which is then spread evenly over the raisins
10
(a) The three other colours of the lasagna are then condensed to 4 inches in size, and a raisin is spread in each layer until all the raisins are distributed evenly, and no raisins are spread on the top of the skin; the predefined lasagna of the eye of the dragons are reduced to approximately 2 mm thick, and flowers and leaves are pressured with small moulds to decorate on the top of the skin as they please; and the core is pressed with a thick head of a toothmark, both decorated and fixed flowers
11
(B) THE FERMENTATION TWICE IN THE FERMENTATION PAN; THE FERMENTATION IS 1.5 - 2 TIMES THE ORIGINAL QUART; THE ACCELERATOR OF ACAET16 IS ELECTRIFIED WITH THE MAXIMUM FIREPOWER OF THE TWO RINGS, AND DURING THE HEATING, THE FERTILISATION OF THE CHRYSANTHEMUM IS FURTHER SWELLED, STEAMED UP AND STEAMED FOR 25 MINUTES; THE TIME IS UP, DO NOT TOP IT UP, TWIG IT FOR 5 - 10 MINUTES BEFORE OPENING, AND THE SURFACE OF THE CHUMP IS SMOOTH AND SMOOTH
12
They are full, decorated, decorated, cut to eat directly, raisins are fragrance and sweet, and they add a lot of color to the colourful。raisins, colored buns Make Tips
1. The amount of fruit and vegetable powder determines the final colour, which can be adjusted as appropriate, and the pollen is watered, so that the amount of water used is calculated when the face is rubbed; it can be rubbing a large section of the surface into a small amount of fruit and vegetable powder, mixed with fruit and vegetable flour, yeasts, and then clustered with water; 2. The moulds can be chosen in a variety of ways, either with a china or high-temperature glass bowl, with a vegetable oil in their interior for ease of demodeling; 3. The time of steam is determined by the size of the mould used, the thinness of the pie layer, and their own taste。