Four-color steamed spring cake

Overview

It’s time to eat spring pancakes at the beginning of spring😆😆😆

Tags

• staple food
• pasta
• home cooking
• spring recipes
• pumpkin puree
• purple sweet potato puree
• spinach juice
• wudeli samsung flour
• salt
• water

Ingredients

Steps

1. 1 The flour used in the four-color dough is Wudeli Sanxing flour. Each color uses 100g of flour, add 1g of salt to increase gluten; 70g of room temperature pumpkin puree; 50g of room temperature purple potato puree and add 30g of room temperature water; 60g of spinach juice is used; 60g of room temperature water is used for the white dough.

   

2. 2 Purple sweet potato has relatively low water content. When making dough, you need to knead the purple sweet potato puree and flour evenly, and then add a little water; note: the spinach stems must be removed first, leaving only the leaves. Add 25g of vegetable leaves to 85g of water to squeeze the juice and filter out the vegetable residue. Experience sharing: I feel the color is a bit dark, so I will reduce the amount of spinach leaves used next time (it is recommended that 20g spinach leaves + 85g water will make the color lighter).

   

3. 3 When kneading the dough by hand, add water little by little and push the dough slowly to make the gluten spread better. After the dough is mixed, it needs to be beaten and kneaded several times to make it smooth. The steamed crust is more flexible.

   

4. 4 Roll each color into long strips of even thickness. Cut the white, yellow, and green dough into small pieces weighing 12g each. Note: The purple dough should be cut into pieces weighing 13g, and the size after rolling out is the same as the other colors.

   

5. 5 First roll each small portion into a dumpling wrapper, making it as round as possible. Use an oil brush to apply a thin layer of olive oil on the surface. Don't apply too much oil. Occasionally, if you brush too much, you can use an unoiled dough piece to dip it in.

   

6. 6 Keep the edges as aligned as possible.

   

7. 7 Roll out every three or four sheets in a pile. When rolling out, be sure to turn over in time and roll out both sides together.

   

8. 8 Stack 6 or 7 pieces of pie crust and roll it into a dough with a diameter of 15 cm.

   

9. 9 In the water in the pot, put all 12 to 14 cakes into the pot, steam them for 8 to 10 minutes.

   

10. 10 After taking it out of the pot, uncover it while it's still hot and cover it with a cloth to prevent moisture loss.

    

11. 11 Soft and chewy, it can be used to roll vegetables and meat. If you can't eat it, you can freeze it in the refrigerator. Just steam it in a pot without thawing it.