Hydrangea steamed buns
Overview
Once I saw the hydrangea steamed buns made by a netizen on the Internet, I was immediately attracted by its cute shape and bright colors, so I started making it using the materials I had at home.
Tags
Ingredients
Steps
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Ingredients are on standby. Wash the spinach, blanch it in boiling water, then put it into a food processor and puree it. Peel and slice the pumpkin, steam it and press it into puree.
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Mix half a pound of flour with pumpkin puree and 0.8 grams of yeast. Dissolve it in warm water and pour it into the flour. Mix well and knead it into a smooth dough.
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Mix half a pound of flour with spinach puree and 0.8 grams of yeast. Dissolve it in warm water and pour it into the flour. Mix well and knead it into a smooth dough.
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Dissolve one pound of flour and 1.5 grams of yeast in warm water, pour it into the flour, mix well, and knead into a smooth dough.
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Let the three-color dough ferment in a warm place until it doubles in size.
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Deflate the dough, knead it repeatedly, roll it into a long strip about the thickness of your little finger, and cut it into a strip about 25 cm long.
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White noodles and colored noodles are crisscrossed and stacked on top of each other.
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In the first round, clockwise, the odd-numbered noodles press the even-numbered noodles.
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In the second round, counterclockwise, the even-numbered noodles press the odd-numbered noodles.
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In the third round, clockwise, stack the noodles in the same way.
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Finally, bring the noodles together and pinch tightly.
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Turn the dough over and shape into a round shape.
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Make other hydrangea steamed buns in sequence. Cover with gauze and let rest for 15 minutes.
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Boil water in a steamer, put the steamed buns in, and steam over high heat for 20 minutes. Turn off the heat and simmer for five minutes, then take out the steamed buns.
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Colorful hydrangea steamed buns are served.
