A spinach black sesame bun
By VicentaLakin
It's very simple to share a spinach black sesame cobbler today, which can be made with flour in the house; in addition, I've added some corn flour, made a sweet and special eye. spinach juice, as natural pigments, can affect calcium absorption because of its herbic acid, and can change colour when it comes to heat; what can we do to avoid? Is it straight to spinach juice and noodles? Why don't we get some water and some noodles? The latter, of course, can be effective in removing herbic acids from the cormorants; adding small soda alkaline can keep the buns varnished and the colours clean. Let's see what we can do next
Recipe Recommendations
- yeast 2 grams
- green 2 grams
- baking soda 1 gram
- spinach paste 155 grams
- medium-gluten flour 300 grams
- yeast white 4 grams
- warm water 200 grams
- corn flour 50 grams
- white 350 grams
- Black sesame filling appropriate amount
Steps for A spinach black sesame bun
1
Get all the food ready。
2
The spinach wash is boiled and softened in boiling water, cutting up the wall breaker, with small sodas and a little fresh water to cool down; flour and yeasts are placed in the basin, which is then added to the spinach mud。
3
Smashed and smoothed into a soft and hard face, covering the freezer for the night; took out a little warmer the next morning; and could also be made of juice。
4
In the morning, white noodles were made directly: warm water opened the yeast and then covered the face with flour, corn flour, and then the bread was automatically fermented。
5
The fermented pasta is almost two-and-a-half times larger; a bit of dry flour on the top of the table with a finger means that the fermentation is in place if the surface is not constricted or collapsed。
6
Take it out of the pressure exhaust, rub it in, then round it up in a flat, small agent。
7
A warm green noodle is also pumped into long strips in the same way, cutting into small, even-sized agents。
8
It is then rubbed into a small ball, covering the film in time to prevent surface moisture loss。
9
Each green noodle is made into a peri-book, a thick circle with a proper amount of black sesame wraps and a spare lid。10
Each white noodle will then be folded into a peri-book, a thick circle in the middle, wrapped in green sesame ball, and smoothed down。
11
When it's wrapped, it's flattened with its hands, and it's cut with blades into flowers that you like; it's okay to cut flowers。
12
The pot shall be filled with water, and the bun shall be placed on the steamer; then the hood shall be covered, and no fire shall be fired, and it shall be given a second round of hair。
13
WHEN THE SIZE OF THE RAW EMBRYO BECOMES APPARENT, WITH A LIGHT PUSH OF THE FINGER, THERE IS NO VISIBLE REBOUND, OR WHEN A RAW EMBRYO IS PICKED UP ON THE HAND, IT FEELS LIGHTLY。
14
The fire starts steaming, the air goes up and turns to the fire for another 15 minutes; the tungsten is opened three minutes after the fire is shut down; so the steamed bun does not collapse。
15
It's very nutritious for breakfast, and it looks good for calcium。
16
I love it so fast that I can do it when I'm free and I'm sure my family will。A spinach black sesame bun Make Tips
1. Spinach juice is natural pigment, which contains herbic acid that affects calcium absorption and is prone to change colour in heat; therefore, pre-heated water is required to effectively remove herbic acid. With a little sodium, the evaporation of the acid alkaline and the back buns will not change colour, and the colour will remain green. A small amount of soda doesn't have any effect on the body, and it's okay to let go. 2. Flour brands differ in water intake, and the quantity of water ready is not fully rewinded at once, with approximately 10 grams set aside and then decreases depending on the dry wetting of the flour. Three, once the buns are steamed, don't rush to cover, and you need a three or a five, so the steamed buns don't collapse。