Flower Milk Buns
1.
Material photo: steamed bun self-raised powder, skimmed milk, natural fruit and vegetable powder;
2.
The water absorption rate of flour is different from the thinness of milk. Milk can be poured into flour gradually; the amount of milk is about 65-70% of the amount of flour; if you use room temperature water, it is 55-60%; (
3.
First use chopsticks to stir into flocculent;
4.
Knead the dough without dry powder by hand, close the lid, and leave for 5 minutes;
5.
Put the dough on the chopping board, don’t sprinkle the flour; use the method of pressing and kneading to make the dough smooth, fine and soft; if you knead the dough for 2 minutes, it still breaks and does not form a lump, and the dough feels hard, you can use a small amount for several times Add milk; this step is very important, that is, it is often said that the dough should be kneaded thoroughly; the kneaded dough is constantly gluten, there are no pores in the dough, and the plasticity is strong;
6.
Knead the dough and divide it into 5 equal parts;
7.
Place the dough that is not in use in the kneading bowl, cover the lid to prevent evaporation; leave only one dough on the chopping board, knead it a few times to form a ball; seal as small as possible and press under the dough; knead it with both hands to make it higher A little bit of dough; so that the fermented dough becomes a normal steamed bun shape;
8.
Put the kneaded steamed buns on greased paper, and place them in the steamer covered with steaming cloth; put each steamed bun into the steamer and cover the lid;
9.
Knead the remaining dough into long strips and divide them into 5 portions, each with natural fruit and vegetable powder;
10.
Put the dough that is not in use in the bowl, cover the lid to prevent evaporation; first put a few drops of milk in the pumpkin powder to moisten part of the pumpkin powder, and knead the pumpkin powder and the white dough fully;
11.
This is the kneaded pumpkin dough, put it in a basin, and cover it to moisturize;
12.
The dough of several other colors is completed in sequence;
13.
Let's make the green leaves first: rub the green dough into long strips, cut the small doses, and roll the small doses into a leaf shape. After pressing, press the veins out with a tool you can find; after the leaves are ready, stick them on the steamed buns ；
14.
Roll the other 4 doughs into thin slices about 2 mm thick, and use a small mold to carve out patterns;
15.
Brush a little milk on the back of the flower piece and stick it on the steamed bun; it doesn’t matter if the petals are wiped with milk, it’s a little bit warped and more three-dimensional; the flower core can be decorated with different colors of dough to increase the agility of the flower; here is a piece Group photo of steamed buns with all pasted flowers;
16.
Put the steamed bun code in the steamer to leave room for expansion; when making and applique slices, steamed buns are also fermented; the time is counted from the time the last basic steamed bun is kneaded and put into the pot. Fermentation totals 30 minutes, which is the original 1.5 It can be steamed when it is -2 times bigger;
17.
Cover the lid and heat it on high heat until the water boils. The water surface of this kind of pot is a bit close to the steamer. If it is steamed on high heat, the boiling water may touch the bottom of the steamed bun. Steamer or steamer, time is 15 minutes;
18.
After simmering for 3-5 minutes and uncovering the pan, the steamed buns have grown a lot, and the skin is very smooth; the flowers of the natural fruit and vegetable powder look very soft and perfect.
Tips:
1. Kneading noodles with milk can not only get more nutrition, but also make steamed buns more elastic;
2. Steamed bun self-rising flour can be replaced by ordinary wheat flour and dry yeast. The amount of dry yeast can be 0.5-2% of the amount of flour, and it can be adjusted according to the room temperature;
3. The amount and variety of natural fruit and vegetable powder are not limited, and can be adjusted according to your preference;
4. The pattern and pasting can be arbitrary, and the milk on the back can be firmly combined with the main body of the steamed bread, and it will not fall off after steaming;
5. This recipe has the same video, which can be watched on my homepage.
