Flower Steamed Cake
1.
400g noodles are divided into two. I chose the natural fermentation method. I used the dough left over from the previous steaming of the pumpkin buns as a starter, and made two doughs with fire dragon juice and water respectively. Covered with plastic wrap, fermented in a warm place for 4 hours. Above, it is cold in the north, and it can be fermented naturally in a warm water pot. I like the steamed buns that are naturally fermented. They have the aroma of wheat and are not hard when they are left to cool.
2.
Take out the fermented dough, take 2g of baking soda and a little water to melt, slowly knead into the purple dough, smell no sourness, just cut the two sides butt and not stick to each other, cover with plastic wrap for 10 minutes.
3.
Knead the yellow dough in the same way. The white dough is left over from making bread.
4.
Wash the jujube and wipe it with kitchen paper.
5.
Start to make a pattern. Divide the dough of each color evenly into 7 small doughs. Take one dough and roll it into a cake. Cut it horizontally and vertically into 4 pieces.
6.
Make small flowers: Use a fork to press out the pattern on the corner of each piece, and then take the two patterns and stack them up and dislocation, fold back the wrong part, put the jujube and pinch the two ends tightly together, it looks like there are three Layer lace, slightly tidy up to complete the production of a small flower, and so on to complete the production of all the small flowers in three colors.
7.
Make the flower core: the flower core should be larger, choose 6 pieces of pressed patterned dough to be stacked together; put the jujube and roll it up from one end, which is the same as the method of making roses, squeeze it on the side, and stand it. Get up and tidy up.
8.
All the flower cores and small flowers are ready, and the colors are as you like.
9.
Add the right amount of water to the frying and roasting machine, and the thin layer of oil on the steamer. The 3 colors are respectively coded into 3 chop big flowers, and the remaining small dough is coded into the steamer according to your favorite shapes.
10.
Boil the grill in high-temperature water for 15 minutes, and then take it out of the pot.
11.
It turned out to be like this. I can still see a little bit of clues faintly. The flower was originally a purple core and white flower, but now it is a yellow core. Because I used a yellow yeasted noodle, it finally returned to yellow. The yellow in the sun is still pretty!
Tips:
1. The natural dough is sour. It needs to be combined with baking soda to make the pH suitable. The ratio I usually use is 100g flour to 1g baking soda, and I can also operate it according to my own experience.
2. Anthocyanins are particularly sensitive to temperature, so raw food is better. Therefore, it is best not to face alkaline food and high temperature in red pitaya to ensure the therapeutic effect of anthocyanins.
