Cut Steamed Buns with Twist Knife
1.
Prepare the ingredients: self-raising flour, fresh milk, beetroot flour; the type of self-raising flour for steamed buns is not limited, and it can also be replaced with all-purpose flour and appropriate amount of dry yeast; fresh milk can be replaced with warm water or vegetable juice; beetroot flour can be used with other colors of natural fruits and vegetables Powder instead
2.
240g steamed bun self-rising powder into the basin;
3.
Pour the fresh milk into the flour and stir it with chopsticks to form a flocculent shape; the thinness of the milk is different from the humidity at room temperature, so the amount of milk can be added gradually, depending on the state of the dough.
4.
Knead the dough without dry powder by hand;
5.
Divide the dough into 2 equal parts;
6.
One part is buckled with a kneading basin to evaporate the water resistance; the other part is pressed and kneaded slightly for about 8 minutes, and the time is adjusted according to the strength. The dough is delicate and moist, the surface is very smooth and rounded; this step must not save time and strength. Oh;
7.
Compare the two doughs: the pits on the left are unkneaded and have a yellowish color; the kneaded dough on the right is not only smooth and delicate, but also white, elastic and visible to the naked eye;
8.
Hold the kneaded white dough in a kneading bowl, take another piece of dough, and pour the red beetroot powder and a few drops of water on it;
9.
Knead it harder to form a smooth, shiny, soft and elastic red dough;
10.
Put the red dough in the kneading bowl and cover it with a fresh-keeping bag to prevent the water from evaporating;
11.
Roll out the white dough to a length of about 35 cm and a width of about 15 cm, with a thickness of about 2 mm;
12.
Roll the red dough into a thin and thick rectangular sheet of the same size as the white dough; spread the white dough on the bottom, spray a little cold water with a watering can, and then cover the red dough on it, gently roll it with a rolling pin a few times, and pierce it with a toothpick Bubbles hidden in it;
13.
Roll from top to bottom, stop when halfway through, and ensure that the remaining part can be completely wrapped;
14.
Use a sharp knife to cut the noodles below into noodles with a width of about 8 mm;
15.
Twist the noodles 3 times in one direction to form a red and white twist;
16.
Roll into a roll, with the interface facing down, use a sharp knife to remove the irregular ends like a saw, divide the middle section into 4 equal lengths, each about 3.5 cm long; roll the remaining leftovers into long strips, and turn them into sticks Shape, the mouth is pressed underneath;
17.
Lay a steamer in the steaming tray, place the green yard on the steaming mat, leaving enough space for expansion; put it in the steamer or steamer to ferment for about 30 minutes;
18.
When the green body is 1.5 times the original size, the steaming box can be steamed up and down at 100 degrees, 20 minutes, simmered for 5 minutes, and then out of the box; if you use a steamer, you can steam for 20 minutes after high heat and simmer for 5 minutes.
Tips:
1. If there is no self-raising flour for steamed bread, you can replace all-purpose flour and dry yeast: 240g all-purpose flour, 3g dry yeast, and about 5-10g white sugar;
2. If you want the steamed buns not to lie down after steaming, do not have too much liquid, and the fermentation time should not be too long. It can be steamed when it is 1.5 times the raw material;
3. The steamer has enough steam, but the surface of the steamed bread is easy to dry, so you can spray some water on the surface between steaming to increase the humidity of the skin; while the steamer with a metal lid is easy to produce a large amount of steam dripping on the surface of the steamed bread and affect the smoothness, so A large piece of cotton yarn can be used to completely wrap the cover to prevent water vapor from dripping on it;
4. Because of the natural fruit and vegetable powder used, it will change color after steaming; if it is chemical pigment, both raw and cooked are the same color.
