Practice of double color Steamed rolls

Health benefits

Amaranth: nourishing blood, protecting teeth, and protecting bones

White sugar: low protein

Ingredients and materials

A small handful of amaranth

Four small bowls of regular flour

Moderate amount of edible oil

2 tablespoons of baking soda

Two spoons of white sugar

Fermentation powder (Angel) 4 teaspoons

Practice of double color Steamed rolls

1. First, let's have a finished product image

2. Take an appropriate amount of amaranth, remove old leaves, cut off old stems, wash thoroughly, and boil in a water pot.

3. After taking it out and rinsing it with cold water, add a little water to the juicer and beat it into juice.

4. Pass the prepared juice through the filter.

5. Pour the vegetable juice into a small bowl, add two tablespoons of baking powder and one tablespoon of white sugar, stir until dissolved, and add it to the flour in three portions. The ratio of water to flour is 1:2, and of course, the water ratio should also be determined based on one's own flour. Some flour absorbs water, while others do not.

6. Mix the dough into a smooth dough.

7. Cover with plastic wrap and let it ferment at room temperature, which is also commonly known as making dough.

8. In another bowl, there are also two small bowls of flour. One small bowl is filled with 2 tablespoons of baking powder and 1 tablespoon of sugar in warm water (dissolved in warm water when the temperature is low). The flour and flour are added in three separate portions, with a water to flour ratio of 1:2.

9. Make flour into smooth balls.

10. Cover with plastic wrap and let it ferment on one side.

11. When the flour has fermented to twice its original size and many honeycombs appear, it indicates that the dough is ready (white dough).

12.After two hours of fermentation, the dough made with amaranth juice was also ready.

13.At this point, sprinkle some dry flour on the dough pad.

14. Sprinkle 2 teaspoons of baking soda evenly on the dough pad.

15. Rub the white dough and green dough on the baking mat as shown in the figure above, and be sure to gently rub them (do not use too much force, because the force is too strong, and the dough will die. The steamed Steamed rolls bun is hard and not delicious, and do not add raw flour, because the steamed Steamed rolls bun is not soft). Mix baking soda and flour into the dough and knead evenly. Because I am taking photos alone and cannot take pictures of kneading dough, I will skip here.

Knead the dough into such a smooth dough. As shown in the following figure.

16. Then move the dough onto the baking pad and use a rolling pin to roll it out into a thicker crust.

17. Put some cooking oil on the white dough, cover the green dough with the white dough, and also apply cooking oil on the green dough. Continue to roll it thinly.

18. Roll the dough from bottom to top into such a long strip,.

19. Apply a little water at the mouth to prevent it from loosening

20.Cut off both ends.

21. Cut into small pieces like this.

22. Use chopsticks to press patterns on the dough, left and right, this is a type of flower.

23.The second one only pressed down a bit.

24. Put the prepared Steamed rolls in the steamer one by one, cover the pot, and wake up again, about 15-20 minutes. (The time can be shorter when the temperature is high, and longer when the temperature is low).

 25.15 minutes. (Because the temperature in our area has already reached 38 degrees, I only took 15 minutes for the second awakening, so I can start firing after 15 minutes.)

After the fire, let the water boil. After 20 minutes of steaming, the smell of the steamed buns has been fragrant all over the house. By this time, the Steamed rolls has been cooked. But don't be in a hurry to lift the lid of the pot, because the Steamed rolls will collapse if you are in a hurry to lift the lid of the pot. Open the lid ten minutes later, and the Steamed rolls will become soft.

26. Put it on the table and enjoy it beautifully. The taste is amazing.

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