Double-coloured buns
By VicentaLakin
The standard of living has now improved. The food structure is mostly fine. In fact, proper consumption of coarse grain not only improves gastrointestinal creeping and absorption, but also reduces cholesterol. Today I've worked hard and dedicated myself to a double-coloured bun. You might want to try to be effective。
Recipe Recommendations
- white flour 500 grams
- cornmeal 200 grams
- dry yeast 5 grams
- baking powder 3 grams
- white sugar appropriate amount
- sweetening
- steamed
- ten minutes
- ordinary
Steps for Double-coloured buns
1
White and corn noodles are placed in dry yeasts and powdered powder and sugar (promoting fermentation), respectively. Take about 30 degrees of warm water and surface. The softness of the face is stronger than that of the dumpling face, and more than that of the pasta. When you're back together, cover it up with wet cloth, hairy for about half an hour. It's twice the size of the original noodle。
2
If the fermentation is slow, the casserole can also be placed in a warm water basin about 30 degrees. Increased temperature for rapid fermentation。
3
The noodles are torn into six agents。
4
Make a piece of white noodles and wrap it in corn noodles。
5
Packing corn pasta like buns in white noodles。
6
When it was wrapped, it was put on the board for 10 minutes。
7
Put a small knife on the hairy face and cross. Not too deep, about a third of the height of the noodles。
8
That's it。
9
It's cold in the top drawer. It's a fire。Double-coloured buns Make Tips
Using vegetable juice and other foods can achieve two-color, three-color, or even multi-colored effects. Color is not the main thing; what is important is the combination of coarse and fine grains and a healthy diet.