Rainbow Lollipop Buns

Name: Rainbow Lollipop Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g spinach; 300g Flour; 50g Amaranth; 50g carrot; 3g Yeast (dry); a little Red yeast powder

by RubyHu

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Material A: 55 grams of spinach juice, 100 grams of ordinary flour, 1 gram of dry yeast Material B: 55 grams of amaranth juice, 100 grams of ordinary flour, 1 gram of dry yeast, a little red yeast rice powder (can be added or not) Material C: carrot juice 55 grams, 100 grams of plain flour, 1 gram of dry yeast @1@ Preparation: Add appropriate amount of water to spinach and carrots, crush them in a mixer, and filter to extract the juice

Ingredients

50g Spinach
300g Flour
50g Amaranth
50g Carrot
3g Yeast (dry)
a little Red Yeast Powder

Rainbow Lollipop Buns

1. Preparation: add appropriate amount of water to spinach and carrots, break them in a blender, filter to get the juice for later use; add water to boil the red juice for amaranth, and filter for later use

2. Knead the three materials of A, B, and C into a smooth dough, and cover with plastic wrap for 10 minutes

3. Divide the three materials into small dough pieces of 8 grams each, cover with plastic wrap and relax for 5 minutes, and knead into strips

4. Take one of the three-color strips and pinch the head tightly

5. Weave the braid into 3 strands and use the palms of both hands to slightly lengthen the braids.

6. Roll up into a lollipop shape, insert a lollipop stick for food (that can be put into the oven or steamer)

7. Place in a warm place and relax for 20 minutes; steam for 13 minutes on the pot, turn off the heat and simmer for 5 minutes

8. Supplement how to make amaranth juice: Wash the amaranth and add an appropriate amount of water to the pot. Heat over medium heat until the red amaranth juice appears. Use a sieve for cooling.