Small Crab Buns
1.
The amaranth blanched water rubs the amaranth like washing clothes to make the amaranth juice more vivid, filter impurities for later use
2.
Pumpkin peeled, washed, cut into small pieces, steamed and rolled into a puree, the more delicate the better
3.
3. The flour is added with warm-water decomposed yeast and pumpkin puree and becomes yellow dough. Flour is added with amaranth juice and warm-water decomposed yeast and becomes pink dough, and the flour is added with warm-water decomposed yeast and spinach juice and becomes green dough.
4.
Take a color of dough, take pink as an example, roll it into long strips, and cut into small pieces of five pieces in a group
5.
Take a small piece of dough and roll it into a beef tongue shape
6.
Roll the remaining four small doughs into long strips
7.
Wrap a long strip of dough with beef tongue-shaped noodles, dipped in water and squeeze tightly
8.
Cut out crab tongs. Use yellow dough to make bows and green dough to make eyes. Let it stand for 20 minutes for second fermentation.
9.
Make a handsome little crab, wear a handsome hat (color according to personal preference)
10.
The obviously bulging crab buns are steamed in hot water for 20 minutes. Come and have them.
Tips:
Tips
1. Amaranth cannot be directly squeezed juice, it needs to be blanched to turn red. 2. Yeast should be boiled with warm water, hot water will scald the yeast, cold water cannot activate the yeast. 3. Add pumpkin in small amounts
