Two-color Steamed Buns ~ Natural Pigments-butterfly Pea Flower Blue ~
1.
Knead the ingredients except butterfly pea pollen into a ball, divide 1/3 out, add butterfly pea pollen and knead evenly. Both doughs must be kneaded smoothly.
2.
Divide the dough into about 14 pieces of 30 grams each, and knead the remaining dough into strips. Cover with plastic wrap to prevent drying.
3.
Roll out the blue dough into a rectangular dough, put a piece of white dough in the middle, and cut the blue dough evenly on both sides.
4.
Wrap the white strips alternately with the diagonal strips on both sides in turn. Don't stretch them too tightly but press one by one.
5.
Connect the ends to make a garland (make a white garland in the same way).
6.
Take the white and blue dough and roll them into squares, cut in half, and match the colors.
7.
Cut the dough on both sides into strips evenly, put a long strip of dough on each side (you can also put thin ham sausage), alternate long strips on both sides, wrap the middle dough, and close it tightly.
8.
The remaining dough can be played at will. Put the finished dough in the pot (add water to the bottom of the pot) and ferment for 30-40 minutes, and the volume will increase significantly.
9.
Turn to medium heat and continue steaming for 15 minutes. Turn off the heat and simmer for 3 minutes. Lift the pan, take it out and eat while it is hot or let it cool, then put it in a bag and refrigerate.
Tips:
Shaping steamed buns is time-consuming. If the room temperature is high, you can use ice water to knead the noodles. If the shaping is slow, it can be steamed in two pots to avoid over-fermentation of the first part.
