Nice tri-colored rolls! Creative Chinese pastry!

50g, 110-120g of water, 2g of yeast, 10g of sugar

Yellow dough: 200g of flour, 100g of cooked pumpkin puree, 20g of water, 2g of yeast, 10g of sugar

White dough: 200g of flour, 100-110g of water, 2g of yeast, 10g of sugar

Non-colorful Spinach Juice

Spinach 300g, 300g of water, 300g of soda ash. g, water 300 g, soda or baking soda 1 g

Practice

1, purple potatoes, pumpkin steamed and cooled can be, spinach with water into a puree, sieve and add soda or baking soda, mix well (excess spinach juice can be frozen and stored)

2, respectively, kneaded equal amounts of 1:1 white and colored dough, dough Knead the dough at once until it is very smooth

3. Roll out the dough separately, about 3mm thick/20cm wide

4. Sprinkle the surface with dry flour, stack the dough on top of each other, fold the dough over 3 times, and slice it into 2cm wide pieces

5. Gently press down on the two pieces of dough, stack them on top of each other, and then press them down in the middle with the help of chopsticks, pull the ends a little bit, and then roll them on the fingers, and then pinch the ends tightly

6. >

6, fermentation to 2 times the size of the water boil on the pot of steam 8 minutes simmer for 3 minutes

Simple one fermentation, it is easy to do, and just as fluffy and soft, you can try Oh ~ ~