Rye Buns
1.
Except rye flour and water, put all the ingredients together in the mixing bucket of the chef's machine and knead until the surface is smooth.
2.
Take out 40 grams of white dough, add rye flour and a little water to the remaining dough, and knead it into a smooth white dough.
3.
Add 40 grams of white dough with green juice powder and knead evenly. Cover with plastic wrap and leave to ferment in a warm environment.
4.
Cover the white dough with plastic wrap and leave it to ferment in a warm environment.
5.
Fermented to twice the size, just dip your fingers in flour and poke holes without shrinking or collapsing.
6.
Peel the dough: a dense honeycomb shape in the middle.
7.
Knead the dough separately, arrange the air bubbles in the dough almost, and knead it into a smooth state again. If you touch your hands, sprinkle a little dry powder on the dough pad.
8.
The kneaded dough is cut and there are no large bubbles.
9.
Divide the kneaded white dough into 10 equal parts.
10.
Continue to knead for every 1 portion, and then round.
11.
Roll your hands together into a cylindrical shape (the dough will only develop horizontally, not vertically, and the finished product is a full circle).
12.
Roll the green dough into thin slices.
13.
Use a mold to press out the shape of a flower, 10 flowers in total.
14.
Roll out the remaining green dough into an oval shape, then cut into strips, stack them from left to right, and arrange them into flowers.
15.
Spread a thin layer of water on the steamed bun noodles and embellish the flowers on the noodles. Put them all on the oiled steaming rack and keep a certain distance apart (too dense rows will affect the appearance). For the second fermentation, cover the pot and let it stand (15-20 minutes in summer, in winter: put warm water in the pot and let it stand for 30 minutes), gently press with your fingers and slowly rebound.
16.
Hot pot with cold water and heat. After the water is boiled, turn to medium heat and steam for 15-20 minutes, turn off the heat, and simmer for 5 minutes before opening the lid.
17.
Finished product
18.
Finished product
Tips:
1. The dough must be kneaded thoroughly;
2. Different brands of flour have different water absorption, so the amount of milk in the dough needs to be increased or decreased according to the actual situation;
3. After the steamed buns are cooled thoroughly, put them in a fresh-keeping bag, otherwise the skin will become dry and affect the taste, so you can store them in the refrigerator.
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