1. Prepare ingredients. Ordinary flour: 800g, yeast: 8g, aluminum-free baking powder: 4g
2. Pumpkin, purple sweet potato: appropriate amount, red yeast rice: 15g
3. Steam the purple sweet potato and pumpkin. Pumpkins can be sliced and steamed to facilitate ripening. After being steamed, crushed into puree for later use.
4. Press the red yeast rice into a powder, add water to boil, filter out the residue with gauze, leave the red yeast rice water, and leave it to warm for later use. You can also buy ready-made red yeast rice noodles for direct mixing. I think the red yeast rice water made by myself is more at ease.
5. Add the flour to the yeast and baking powder, mix well and divide into four portions. Three of them are made into three colorful doughs with pumpkin puree, purple potato puree, and red yeast rice powder, and the other one is made into white dough with water. Put the four-color dough in different containers, cover with moist cloth, and ferment separately.
6. When the dough has risen to 1.5 to 2 times its original size, it can be added. Four doses of different colors and the same size form a group. The size of the dose can be whatever you want, according to personal preference. The diameter of my group is 3.5cm.
7. Knead the four colors of agents into long thin strips. Sprinkle a small amount of thin noodles, press one by one, and place it in the shape of "Tic Tac" as shown. Slightly thinner ends of the strip will be more conducive to subsequent operations.
8. As shown in the figure, press 1, press 2, 3 press 4 and so on. Press the singular number and the even number to make a circle in a clockwise direction.
9. As shown in the figure, start with 2 pressing 7, 8 pressing 5 and so on, pressing the adjacent counterclockwise to make a circle.
10. As shown in the figure, 7 press 4, 1 press 6 and so on, weave a circle clockwise.
11. Press the ends of the noodles firmly against each other to form a braided noodle.
12. Turn the prepared noodles over and place them in the palm of your hand, and gather the pressed noodle tails toward the bottom of the steamed buns. In the process of folding, gently poke the center to make the finished steamed buns fuller and straighter.
13. Turn the steamed bun over, place it on the chopping board, and shape it slightly to make it more rounded and plump. The shaped buns undergo secondary fermentation for about 20 minutes.
14. Observe that the volume of the steamed buns becomes larger and the surface of the dough is fluffy and rises. It is steamed in the pot and cooked in 20 minutes after the steaming. (END)
15. Pasta is the most extensive and deepest way of expressing food that reflects folk customs and expresses folk's psychological will.
16. For thousands of years, people have always expressed their hopes and hopes vividly through the use of noodles with dexterous hands.
17. Hydrangea Mantou-one of the representatives of classic noodles, I am very happy to share this auspicious delicacy with you.
Tips:1. Cut the pumpkin into thin slices and then steam, the thinner the better, which shortens the steaming time and saves energy. The steamed pumpkin should be mashed after the water is cleaned to prevent too much water and the noodles are too soft.
2. The noodles should be a little harder to make it easier to shape. My pumpkin noodles didn't add any more water, but the purple potato noodles only added a little water. It depends on the draught of flour.
3. Don't throw away the residue from the red yeast rice water. You can wrap it in gauze stewed meat, eggs, etc. The color of the stewed food is bright red and more nutritious.
4. When weaving, weave the positions that cross each other as close as possible, and don't leave too much space. If it is too loose, the hydrangea steamed bun will easily lose its shape and become full.
5. If you think the four colors are too complicated, you can also make it into a single color or two colors.
6. After turning off the fire, let it cool for 3-5 minutes and then lift the lid to prevent the product from collapsing due to rapid cooling.
