Two-color steamed buns

1

Use a small bowl to measure a bowl of medium-concentrated flour

2

Mix Angel yeast powder and yeast partner with warm water

3

Slowly pour the mixed water into the flour

4

To draw flour into a floc

5

Knead, throw, knead repeatedly until it becomes a smooth dough. It seems that this time I did the best: the basin is bright, the hands are bright, and the face is bright. Cover the dough with plastic wrap and soak at room temperature for more than two hours

6

Another portion of dough: Similarly measure a small bowl of medium-concentrated flour, add black sesame powder, add another portion of blended yeast water, paddle it into a flocculent shape, and knead it into a smooth dough. Also cover it with plastic wrap and let it grow. I missed taking pictures.

7

Prepare stuffing: Wash the pork and

8

Remove the kimchi and rinse it,

9

Chop the pork into paste,

10

Cut the kimchi into powder,

11

Remove the chopped diced wild bamboo shoots from the refrigerator

12

Add diced kimchi and diced wild bamboo shoots into the meat paste, add salt, cooking wine, and vegetable oil, stir well.

13

Check that the dough is ready,

14

Add some dry powder and knead it for a few minutes to exhaust the air, rub it into long strips, close the two color noodles,

15

Divide them into pieces, roll them into faces, and put on the stuffing.

16

Wrap into steamed buns, place them in a greased steamer and continue to brew for a few minutes

17

But later, when I checked, I found that the steamed bun skin had sunk into the small eyes of the steaming rack, so I still put the vegetable leaves on it again. Cover and steam on cold water for 20 minutes,

18

Wait until the steam falls naturally, soak your hands in cold water and take out the steamed buns.

1. Regarding how to prevent stickiness in the steamer, I have tried a variety of methods, and currently I think the vegetable leaves are the best. Gauze still easily adheres to the steamed buns; zongzi leaves need to be cleaned, and it is a pity to throw them away after using them; if you brush oil, the skin will still sink into the small holes in the steamer. Further exploration and improvement of skills are needed. 2. Steamed buns in cold water or hot water? I decided to steam it with cold water after Baidu. The reason is taken from Baidu: traditional noodles are cooked in hot water, so as to avoid the hot air from smothering the bed and making the steamed buns soft. When the yeast dough is put into the pot with cold water, the yeast dough is relatively hard and is not afraid of smoking and collapse. Moreover, it can be further fermented as the water temperature gradually rises.