Colored Hanamaki

Name: Colored Hanamaki
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Steamed buns self-raising flour; 3g Beetroot powder; 3g Barley Grass Powder; 3g Purple Sweet Potato Powder; 3g Pumpkin powder; 10g Sugar; 240g Cold water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Northerners love to eat noodles, and steamed buns are one of the staple foods. From steamed buns, various shapes and flavors of Hanamaki have evolved. Mantou Hanamaki is not as squeamish as rice. Rice is very fragrant when eaten hot, but it is hard to swallow when eaten cold or when there are no vegetables; while the steamed buns and rolls are much more "rough". Hanamaki has many layers and usually has some fillings, so it tastes good when eaten hot and cold. For steamed buns, you can also taste delicious buns with a little tofu or fried egg.
Today’s noodle dish has many layers and looks beautiful. It can also be called a shaped steamed bun, or a colored roll. Four kinds of fruit and vegetable flours have made four beautiful doughs. Instead of using traditional methods to roll the dough, stretch the dough, and twist the flower rolls, I cut 2 knives with a scraper and pressed 3 times with chopsticks, and it became beautiful and unique. Heart-shaped floral roll. Yes, it's that simple. Press one chopstick three times, the rolls are multi-layered, soft and sweet, slices are torn by hand, picky eaters must rush to eat, really enjoyable! Regarding the production, I also made a video. Friends who are free can find it on my homepage. "

Ingredients

Colored Hanamaki

1. The steamed bun spontaneous flour and 4 kinds of fruit and vegetable flour are ready, and the bread machine for kneading is also ready; there is no problem in kneading the dough by hand without a machine;

2. Weigh the fruit and vegetable powder into small bowls, so that you can know how to use it; the amount of fruit and vegetable powder determines the color of the finished product. There is no fixed amount, so put it as you like;

3. Put the self-raising powder and appropriate amount of cold water into the bread bucket. I use the Dongling JD08 bread machine, use the "kneading" 1 program, 10 minutes; because it is a self-raising powder, the yeast is already in it, so I put 10 grams White sugar can be kneaded together, which can provide nourishment to the yeast. One is to make the yeast ferment normally in cold weather, and the other is to add a little sweetness to the finished product;

4. The dough is formed and moisturized, take it out and weigh it into four equal parts;

5. Take one part of the dough and put it in the bread machine again, add any one of the fruit and vegetable powder, the purple potato powder I used, as the machine runs, the fruit and vegetable powder is quickly kneaded into the white dough; in order to save time In order to prevent the self-raising flour from over-fermenting, you can knead the dough by machine while kneading it by hand, and mix the other dough and fruit and vegetable powder separately;

6. The kneaded fruit and vegetable flour dough is very beautiful, from left to right are beetroot, purple potato, barley seedlings, and pumpkin; weigh the dough into two small doughs, knead them separately, and cover them with plastic wrap to prevent water from evaporating;

7. No need to wait, take a dough and roll it into a round skin of uniform thickness. My silicone pad has a size, so each dough is rolled into a 6-inch round size, and then cut into 4 equal parts with a scraper;

8. Fold the four small corners together, as shown in the figure, and use a chopstick to press on the arc slightly;

9. Fold the four small corners of the dough upwards, hold it upright with chopsticks, and press again;

10. Turn the dough sheet 180 degrees, and pinch the corners of the two ends downward toward the middle. Be sure to pinch it tightly to prevent it from cracking during fermentation and steaming later;

11. Because of a pair of pinching, the top sheet is erected, so press it down with one end of the chopsticks, and a very multi-layered heart shape will appear immediately; look, just one chopstick will solve it!

12. Process the other doughs in sequence, put enough water in the steamer, spread the steamer and steaming cloth, and place each roll on the steamer until the 8 small doughs of 4 colors are layered Many heart-shaped florets; cover, relax for 5 minutes, turn on high heat, steam for 15 minutes, turn off the heat, and simmer for 5 minutes before uncovering the pan.

13. The fruit and vegetable vermicelli rolls are soft and delicious with many layers.

Tips:
1. I use the steamed bun self-raising flour, which has been matched with dry yeast, so just add warm or cold water of about 30 degrees; the amount of water is more than 55% of the amount of flour, and the more water will make the dough softer. , On the contrary, it is harder; soft dough tastes more mellow, hard dough has good shape and shape is not easy to deform.
2. The amount of fruit and vegetable powder can be adjusted as you like. Generally, the color of the dough is darker and brighter, and the color becomes lighter after steaming; if it is artificial coloring, it will not lose color even after steaming; so this is also a test Whether the fruit and vegetable powder used is purely natural is a more intuitive way.
3. Flower rolls can be made in a single color or mixed into colorful rolls. This can be combined according to personal preference.
4. The steaming time is adjusted according to the size of the firepower, the size of the steamed buns or the rolls
5. Self-raising powder is very easy for people who can't make noodles. It can be used in about 20 minutes after mixing it into dough; if it is replaced with ordinary flour and dry yeast, the amount of dry yeast is 1-2 of the amount of flour. % Is fine; use warm water for cold weather and cold water for hot weather.