Daisy Bun
1.
Weigh the flour ingredients.
2.
For the green dough, wash the spinach beforehand and throw it into the juice machine to make the juice; for the purple dough, mix the milk and purple sweet potato flour.
3.
All the dough is kneaded.
4.
The three kinds of dough covered with plastic wrap are put into the fermentation stall of the oven to wait for fermentation.
5.
The fermentation state is as shown in the figure, and you can poke your fingers without rebounding.
6.
Take it out and let it stand for ten minutes.
7.
Then use loose powder to rub the air.
8.
Use a rolling pin to roll into thin slices and emboss with a small daisy mold.
9.
This set of molds comes in three types: large, medium and small.
10.
The pattern is pressed in three colors.
11.
Then you can arrange them freely.
12.
It is recommended to have a large slice, two medium slices, and a small slice at the end.
13.
You can mix and match freely, remember to leave a gap in the middle to make it more beautiful.
14.
Then wait for the second serve to be slightly larger before it can be put into the pot.
15.
Put the daisy steamed buns in the high heat, turn to medium heat for 15 minutes, and simmer for 5 minutes.
Tips:
When making pasta, make sure to knead the dough smoothly after fermentation, and knead it several times after exhausting. The steamed buns will be smoother:
It is best to use a wooden steamer when steaming (the steam will not damage the steamed buns, if it is an ordinary steamer, remember to cover the lid with a cloth), and then remember to simmer for a few minutes after turning off the heat to open the lid.
