Two-color flowering steamed buns

Overview

My family's breakfast has been mainly pasta for a long time. Generally, I can eat it for several days after making it once. This time I tried to use purple potato freeze-dried powder and ponkan radish juice to make steamed buns. The natural pigments are steamed at high temperature. Although it will fade a little, 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 was bought at TB. If you don’t have children’s shoes at home, you can directly use steamed purple sweet potato to make it, and the color will be more beautiful. This time I used 55 grams of fruit and vegetable juice, but I don’t have a scale for the exact amount of purple sweet potato puree. The all-purpose flour I use is Kite brand natural refined flour.

Tags

• pastries
• staple food
• home cooking
• skills
• vegetarian
• autumn recipes
• all-purpose flour
• orange
• purple sweet potato freeze-dried powder
• quick yeast powder
• sunflower oil
• white sugar
• carrot
• water

Ingredients

Steps

1. 1 Ingredients: purple sweet potato freeze-dried powder, tangerines, carrots, 200 grams of all-purpose flour, 30 grams of white sugar, 10 grams of sunflower seed oil, 3 grams of yeast powder

   

2. 2 Add water, 1.5 grams of yeast, and 15 grams of sugar to purple sweet potato powder and mix well into a paste; use a food processor to blend the juice of ponkan and carrots, separate the residue, add 1.5 grams of yeast, and 15 grams of sugar, and stir to dissolve

   

3. 3 Take 100 grams of flour each, add purple potato paste and fruit and vegetable juice respectively and stir into snowflakes, then add 5 grams of oil each and knead into a smooth dough

   

4. 4 Leave to ferment in a warm place until doubled in size

   

5. 5 Take out the risen dough and knead it for a while to deflate, let it rest for 10 minutes, weigh it and divide it into small portions

   

6. 6 Roll out the purple sweet potato dough into a thin piece with thick edges in the middle, wrap it in the fruit and vegetable juice dough, pinch it tightly, and make a round shape with the edge facing downwards

   

7. 7 Use a sharp blade dipped in oil to make a cross on the top of the dough. Note that the deeper the cut, the bigger the blossoms will be in the finished product

   

8. 8 Make the yellow steamed buns as above, except for the crust and filling. After everything is done, put it in a steamer for final fermentation

   

9. 9 Steam in a pot of cold water over high heat. After the water boils, turn to medium heat. The whole process takes about 20-25 minutes. After steaming, simmer for 5 minutes before uncovering.