Practice of red bean raisin steamed bread

"The world is rich and colorful, and these colors can almost be found in ingredients. When you knead them into dough, the food you make also has the beautiful color of nature, which not only makes the dining table bright, but also finds infinite fun in making. With color, dough has more creative practices, and even the simplest steamed bread seems to have become a pleasant handmade work.

Today, two colorful steamed buns are steamed with natural fruit and vegetable powder, which is called steamed buns, but it is much more labor-saving than traditional steamed buns, because you don't need much kneading technology, and you can easily make colorful multi-layer steamed buns as long as you can knead dough. Colors can be matched at will, layers and sizes can be adjusted at will, and in order to enrich the taste, raisins can also be replaced by other dried fruits, such as dried cranberries and honey red beans.

If you have a small mold in your hand, roll a small piece of dough thin, and carve a few Kobanawa flyers on the surface of the steamed bread for decoration, the embroidery style of "small freshness" will be done. This kind of steamed bread looks good and tastes sweet, and all adults and children don't like it. Especially with children at home, I have an extra love for color. If you take children to play together, it is not only a good parent-child game, but also a strong sense of participation and better taste for children. My baby is in high school. When I saw these two big flower steamed bread, I couldn't help but brighten my eyes and say that I am so good at playing! Haha, is this a compliment? "

Composition details

condiments

300g medium gluten flour

3 grams of dry yeast as auxiliary material.

200g warm water

70g raisin

5 grams of red beet powder

5 grams of pumpkin powder

5 grams of barley seedling powder

5 grams of purple sweet potato powder

sweet taste

Steaming process

A few hours is time-consuming.

Ordinary difficulty

Steps of raisin colored steamed bread

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1

The materials are ready: medium gluten flour, dry yeast, raisins, warm water and four kinds of fruit and vegetable powders; You can use high, medium and low gluten flour;

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2

Put flour, dry yeast and warm water into a pot, first stir them with chopsticks into a flocculent shape, then knead them into smooth dough by hand and divide them into four equal parts;

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three

Take a dough and pour in the fruit and vegetable powder. The amount of fruit and vegetable powder determines the color depth of the final product. There is no fixed amount, you can adjust it according to your preference.

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four

Knead several doughs in turn, put them at the four corners of the fresh-keeping box to prevent the dough from sticking, cover them and put them in a warm place for fermentation;

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five

When fermenting dough, rinse raisins with clear water (extra weight). The water on the surface of raisins can continue to soften raisins without deliberately drying them.

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six

Four-color dough is twice the original size. Dip your fingers in flour (extra weight) and poke a hole in the top of the dough, which will not collapse or retract, and the fermentation will be successful.

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seven

Put the dough on the kneading mat in turn, grab a little flour (extra weight), knead the dough again, and exhaust. First grab a piece of dough the size of longan and divide the rest into 2 equal parts; Re-kneading, exhausting and dividing each kind of dough in turn;

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eight

Take one of the dough and roll it into a 4-inch disc according to the size specifications on the kneading pad;

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nine

Coat a little vegetable oil on the inner wall and bottom of the non-stick pan mold in advance, put the rolled dough into the mold and sprinkle raisins evenly on it;

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10

Roll the other three colors of dough into 4 inches in turn, sprinkle a layer of raisins on each layer until all the raisins are evenly distributed, and do not sprinkle raisins on the top dough; Roll the reserved longan-sized dough sheet into a dough sheet with a thickness of about 2 mm, press out flowers and leaves with a small mold, and decorate the topmost dough sheet at will; Pressing the flower core with the thick head of a toothpick can not only play a decorative role, but also fix the flowers;

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1 1

Putting the colored steamed bread blank into a steamer for secondary fermentation; When the blank size is 1.5-2 times of the original size, the ACA ET 16 electric porcelain furnace is electrified, and the double ring is heated with maximum firepower, and the steamed bread blank will further expand during the heating process, and the steamed bread will be steamed for 25 minutes after SAIC. When the time is up, don't open the lid, stew for 5- 10 minutes before opening the lid, so that the surface of steamed bread is smooth and flat without wrinkles;

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12

The steamed bread is full, the decorative flowers have not fallen off, the film has been peeled off, and it can be cut into pieces and eaten directly. Raisins are sweet and fragrant, which adds a lot of color to colorful steamed bread.

skill

1. The amount of fruit and vegetable powder determines the final color depth, which can be adjusted appropriately. Fruit and vegetable powder will also absorb water, so it should be included in its water consumption when kneading dough; You can knead a large piece of flour into dough, divide it into small portions and knead it into fruit and vegetable powder, or you can mix flour with fruit and vegetable powder and yeast, and then add water to knead it into dough;

2. There are many choices for molds, including porcelain bowls and high-temperature glass bowls. In order to facilitate demoulding, the mold is coated with a layer of vegetable oil;

The steaming time depends on the size of the mold used, the thickness of the cake layer and your favorite taste.

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Kitchen utensils used: oven, steamer

Category:? Staple food, home cooking, lunch and dinner?