Sunshine Sunflower Wheat Field—Creative Pasta
Overview
Give ordinary Chinese noodles a bit of beauty~
Tags
Ingredients
Steps
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Put milk, water and yeast powder into bread bucket
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Pour in the high-gluten flour, start the dough mixing process, knead it into a smooth dough, cover it and let it rest at room temperature for fermentation
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Ferment until doubled in size
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Remove the dough, the inside will look like this
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Knead and deflate the dough, divide it into two halves, add matcha powder, mango powder and 1 drop of blue food coloring to one piece as shown in the picture, knead well and set aside
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Roll the blue, green and yellow into long strips, line them up side by side, wrap the white dough, flatten it and set it aside for secondary fermentation
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Knead the other half of the original-colored dough into orange, yellow, green and cocoa-colored dough
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Take a small piece of orange dough, roll it into a raindrop shape, glue it together radioactively, and use cocoa dough to press out a pattern in the middle
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Do this with other sunflowers
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Roll out a piece of yellow dough into a thin sheet and cut it into thin strips. Glue the dough into a raindrop shape with tips on the left and right sides to make it look like an ear of wheat
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Use cocoa dough to make the shape of a mill windmill, and use a little water (or egg yolk liquid) to stick it to the fermented base
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In the same way, arrange and glue the sunflower flowers, stems and leaves
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Finally, stick the wheat to the front
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Put it into a steamer, heat the cold water over low heat, and then steam over high heat for about 15 minutes after the water boils. The specific time and temperature can be increased or decreased as appropriate
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When finished, take it out and let it cool
