Two-color Flowering Steamed Buns

Name: Two-color Flowering Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; Some Purple sweet potato freeze-dried powder; 1 piece orange; Some carrot; Some water; 10g Sunflower seed oil; 3g Quick Yeast Powder; Some White sugar

by Miss Yang

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My family’s breakfast has always been based on pasta. It’s usually cooked once and can be eaten for a few days. This time I tried to use purple sweet potato freeze-dried powder and ponkan radish juice to make steamed buns. The natural pigments are steamed at high temperature, although they will fade a little, but I think the color of the finished product is quite attractive, soft and delicious, you might as well give it a try. Purple sweet potato freeze-dried powder is bought at TB. Children's shoes that are not available at home can be made directly from steamed purple sweet potato. The color is more beautiful.
This time 55 grams of fruit and vegetable juice was used, and the purple potato mash was not weighed. The all-purpose flour I use is Kite brand natural refined flour. "

Ingredients

200g All-purpose Flour
Some Purple Sweet Potato Freeze-dried Powder
1 piece Orange
Some Carrot
Some Water
10g Sunflower Seed Oil
3g Quick Yeast Powder
Some White Sugar

Two-color Flowering Steamed Buns

1. Ingredients: purple sweet potato freeze-dried powder, kangan, carrot, all-purpose flour 200g, white sugar 30g, sunflower oil 10g, yeast powder 3g

2. Add water, 1.5 grams of yeast, and 15 grams of sugar to the purple potato powder and stir to form a paste; stir the juice of ponkan and carrots with a cooking machine, then separate the residue, add 1.5 grams of yeast and 15 grams of sugar and stir to dissolve

3. Take 100 grams of flour each, add purple potato paste and fruit and vegetable juice to form a snowflake shape, and then add 5 grams of oil to knead a smooth dough

4. Ferment in a warm place to 2 times the size

5. Take out the made dough and knead for a while to exhaust, wake up for 10 minutes, then weigh and divide into small doses

6. Roll the purple sweet potato dough into thin slices on the thick side in the middle, wrap it in the fruit and vegetable juice dough, pinch it tightly, and close it down

7. Use a sharp blade, dip the blade in oil, and draw a cross on the top of the dough. Pay attention, the deeper the stroke, the bigger the finished product will bloom.

8. Yellow steamed buns are done as above, with the skin and fillings exchanged. Put it all in the steamer and ferment it afterwards

9. Steam in a hot pot on cold water, turn to medium heat when the water is boiled, about 20-25 minutes for the whole process, and simmer for 5 minutes before uncovering.