Iron Supplement Food Invisible Meat Mud Color Mini Steamed Buns

Name: Iron Supplement Food Invisible Meat Mud Color Mini Steamed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 86g Dragon Fruit Puree; 60g Mashed meat; 5g Vegetable oil; 250g Flour; 3g yeast

by Memorial trip

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

I prepared the mashed meat on the first day, which is to cook the pork, then add water, then mash it 1:1 and freeze it in the food supplement box. The mashed meat part is ready.
The treatment of each color, such as pumpkin, carrot, sweet potato, etc., each method is different.
For example, when the pumpkin is ready, we can use it directly.
The purple sweet potato is dry, so you need to puree the purple sweet potato with milk, but I found 1:1, the purple sweet potato will be lighter in color. If you want a darker color, then add a little less milk, purple sweet potato A little more, but the ratio will be different from mine.
One more important point is that the color of the dragon fruit will change easily when heated. To keep the color unchanged, the steamed buns must be steamed in a short period of time, so we have to control the time and braise a little after steaming. minute,
Then take it out immediately, the color of the dragon fruit will be better,
But if you steam it for too long, the color will fade. You can take a look at the picture I posted, that's it. Pitaya steamed buns: 86g pitaya puree, 60g puree meat (30g cooked meat + 30g pureed water) 5g vegetable oil, 3g yeast, 250g flour

Ingredients

Iron Supplement Food Invisible Meat Mud Color Mini Steamed Buns

1. This is the proportion of all ingredients, all ingredients are cooked weight.

Iron Supplement Food Invisible Meat Mud Color Mini Steamed Buns recipe

2. After the mashed meat is prepared, it is frozen in the food supplement box, and it is very convenient to take it immediately.

3. Beef or pork slices, the meat is marinated with lemon to get rid of the fishy smell, and after it is cooked, add water and mud.

4. Vegetable and fruit puree should be processed well and mashed into puree for later use.

5. Carrots should be steamed, spinach should be blanched first, and purple sweet potato squash should be steamed.

6. Carrots need to be pureed with liquid, pumpkins can be made directly, purple potatoes are very dry and need to be pureed with milk before use.

7. Here's how to knead the noodles by hand, prepare the flour and add yeast and mix well with chopsticks.

8. It would be better to add meat puree and vegetable oil. I forgot it at the time, but there is no big problem.

9. While pouring the puree of fruits and vegetables, stir it with chopsticks to form a flocculent shape, and then knead it by hand for about 15-20 minutes to form such a smooth dough. Cover with plastic wrap or damp cloth and let it stand for 10 minutes.

10. For the bread machine, add all the ingredients to the bread machine and stir, reserve a little puree and add it in according to the situation. It is probably in this state.

11. The dough can be shaped directly after standing for ten minutes, which is especially time-saving for one fermentation.

12. Roll the dough into slices.

13. Cut into strips with a scraper.

14. Then cut them into mini-mantou, and place the knife on the oiled steamer to prevent sticking.

15. Add warm water to the pot and cover the lid to ferment to 1.5-2 times the size.

16. If you don’t know how to call it 2 times bigger, take a picture first and compare the fermented state. Don't over-spread, the mini steamed buns ferment very quickly.

17. Put the steamed buns after boiling, steam for about 10 minutes on medium heat and simmer for 5 minutes. Dragon fruit is especially afraid that the color will fade for too long. Look at the left and right pots. One time is shorter and the other time is very different. The smaller the steamed bun The shorter the time, the less likely it is to change color.

18. The spinach puree steamed bun is all the ingredients are poured into the bread machine to knead the dough, the following steps are the same.

19. This is a purple sweet potato bun. I have too little amount of purple sweet potato and the color is lighter.

20. This is carrot steamed buns, carrot 2 milk and 1 puree, the meat puree is 60g.

21. The cage must be greased or use a silicone pad to prevent sticking.

22. This is purple sweet potato steamed buns, the pink is lighter when done.

23. The finished steamed buns are air-tightly sealed and frozen in a box for half a month without any problem. I made them in a few days. The mixed colors are very beautiful.

Tips:
1. It is best to use iced liquid in summer. You can make the meat paste in advance and put it in the refrigerator for a few hours before making it.
2. Usually you can prepare a little semi-finished product, which is cooked meat. Can you use it right away? Many of my recipes are cooked meat.
3. Fermentation is faster in summer. Fermentation without warm water is ok. In winter, it will be slower without warm water. However, if the temperature is not too high, the yeast will be scalded to death.
4. See the table for the specific formula. The slash means nothing.