Three-color Xiangyun steamed buns

1

The raw material diagram is as shown in the figure.

2

Fully dissolve 1 teaspoon of yeast in warm water to turn into milk white.

3

A bowl of wheat flour, half a bowl of corn flour, half a bowl of warm water, and a teaspoon of sugar, knead into a smooth dough.

4

In the same way, mix black sesame flour with a bowl of wheat flour and knead it into a ball, leaving a bowl and a half of white flour and knead it into white dough.

5

Fermentation to double the size and choose your own convenient fermentation method.

6

The fermented dough is fully exhausted, kneaded back to its original size, and smooth and does not touch your hands.

7

Take a ball, knead it, and roll it out. The thickness is moderate. Too thin is not good for layers, and too thick is not easy to roll. About a centimeter thick.

8

Roll out the three dough into original slices, lay them together in turn, and pat them flat with your hands.

9

Roll it up and round it. Shape into round segments.

10

Cut it into equal size and slightly longer shapes. If you cut it into similar four sides, you will become steamed buns after the secondary fermentation.

11

Place well for secondary fermentation. After secondary fermentation, the steamed buns are rolled round and lightly weighed, and the cut surface is more convex and fuller than the freshly made ones.

12

Boil water in the pan, place the steamed buns, steam for 25- 30 minutes over medium heat, stop the heat without lifting the lid, and wait about five minutes.

1. The trick to kneading dough is to knead for a while and wait for two minutes before kneading, so that the dough will be easier to smooth. When you feel dry, dip your hands in a prepared large bowl of warm water. After kneading it into a ball, the smooth surface of your hands will shine. 2. I fermented it in the oven with warm water on the bottom plate. If you don't have an oven, you can choose to put 80-degree hot water under the steamer and keep the basin in the steamer. Heat it up when the water is cooled. But be sure to remove the steamer when heating it. You can also wrap a blanket, tuck it into the quilt and turn on an electric blanket. Or use a warm water bag. Steaming steamed buns in winter is very troublesome, so steam them more at a time, put them in the refrigerator and freeze them, and keep them warm as much as you eat, just like the new taste. 3. Secondary fermentation is particularly important. If the temperature is low in winter, the room temperature will definitely not work. Weather like Shanghai is three to four degrees Celsius, and it is estimated that it will take all afternoon. So put it in the oven or use a steamer for secondary fermentation. 4. Don't steam steamed buns with high fire, as the distilled water drops will quickly burn the steamed buns.