Black Currant Lotus Leaf Bun

Name: Black Currant Lotus Leaf Bun
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 295g Flour; 5g Black currant powder; 150g water; 2.5g yeast

by Water tastes nothing

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Black currant is a kind of food that many people like very much. It not only has a unique taste, but also has high nutritional value, which can meet the needs of people's bodies. Black currant has many functions, including strengthening gums, protecting teeth, protecting liver function, improving visual function, delaying aging, relieving gout, etc., and people of all ages can eat black currant, there will be different Effect (according to Baidu).
Black currant is also a natural food coloring. I like to use it to color the ingredients to make a variety of home-cooked delicacies, change a color to a different mood, and make life more colorful. "

Ingredients

295g Flour
5g Black Currant Powder
150g Water
2.5g Yeast

Black Currant Lotus Leaf Bun

1. Put the flour, blackcurrant powder, and yeast in the bucket of the steamed bun machine.

2. Pour water, put the steamed bun machine and press the dough button.

3. After a kneading procedure is over, take it out and place it on the kneading pad.

4. Divide it into equal-sized noodles and knead them one by one.

5. Flatten the dough, roll it out, and brush half of the dough with an oil brush (to prevent the dough from sticking to one piece, use chopsticks or the back of the spoon to lightly grease the oil without the oil brush), and cover the other dough with a pot lid to prevent it from drying out.

6. fold.

7. The comb used for pasta is embossed as shown in the figure.

8. Use a comb to slightly touch the leaf pattern, which is more natural.

9. Pinch out the petiole.

10. Put them one by one into the pan with a cloth spreader, and cover to prevent air drying and cracking of the skin.

11. Wake up for 15 minutes and steam on the fire, turn off the heat 12 minutes after SAIC, and simmer for five minutes (a failed shell steamed bun)

12. Take it out and eat it.

13. Finished product.

14. Finished product.

15. It can be matched with a variety of meat and vegetable dishes, jams, pickles and so on.

Tips:
1. It can be made according to the amount and dough to be prepared (the ratio is generally 100 flour: water 50: yeast 1).
2. The color of the finished product can be adjusted according to personal preference, but the taste of steamed buns will be sour.