Natural color steamed bread! Do not change the color!

Colorful food always brings us more happiness. Today, I will share with you some common color matching methods for Chinese cakes. These materials are very common, and there is no need to add any additives when making them, so there is no need to worry about discoloration at all. Some scale ranges are given in Figure 2, and you can make them according to your own preferences. I hope you can make beautiful China cakes ~ ~

? Materials?

The materials used are cooked pumpkin puree, cooked purple potato puree, red rice flour and black rice flour, as shown in Figure 2.

? Practice?

1. Material preparation: Pumpkins and purple potatoes need to be steamed in advance. I have kept both of these materials, and I can take them whenever I need them. Pumpkins are raw and frozen. They don't need to be thawed when used, and can be steamed directly. The purple potato is peeled and steamed in advance, then frozen and steamed again when used.

2. Kneading: Knead the steamed bread dough to be smooth in proportion.

3. Fermentation: There are two common methods: primary fermentation and secondary proofing.

Primary fermentation: the kneaded dough is directly cut into pieces or rolled into stuffing, and then fermented in a warm and humid place.

Secondary proofing: firstly, ferment the kneaded dough to twice its size, then knead and exhaust, and then make it. After completion, it needs to be proofed again.

Primary fermentation is the method I use now, mainly because it is convenient and fast, and the taste is not bad.

4. Steaming: Boil the water, put it into the pot, steam for 8- 15 minutes on medium fire, stew for 3-5 minutes, and then boil.