Double color steamed bread

Double color steamed bread

Introduction:

"Generally speaking, the ratio of flour to water is 2:1, and the ratio of flour to yeast is 50:1. Put less yeast in summer and more yeast in winter. It is usually best to add yeast and sugar into 36-38 ℃ warm water, stir well, and then start mixing."

Production steps:

Step 1: add half yeast into amaranth juice, mix well, and let stand for 5 minutes. At the same time, dissolve the other half of yeast with 250 ml warm water, and let it stand for 5 minutes

Step 2: pour the amaranth water and sugar in step 1 into 200g flour, add some sugar to remove the taste of amaranth, and the steamed bread is a little sweet

Step 3: knead into pink dough

Step 4: the other half of yeast water, into 200 grams of flour, knead into white dough

Step 5: ferment the dough to twice the size, poke a hole in the middle with your finger, and the hole will not retract.

Step 6: the white dough is ready

Step 7: roll the dough into a similar size dough

Step 8: put the pink dough on the white and roll it up

Step 9: Volume

Step 10: cut into about the same size, shape slightly, and ferment again.

Step 11: steam for 8 minutes and remove

Materials required:

Flour: 400g

Warm water: 100ml

Yeast: 5g

Sugar: 10g

Amaranth juice: 100ml

Note: to ferment again, my method is to heat the water in the steamer for about 1 minute and turn off the fire. At this time, the pot is warm. Put the dough embryo in it for about 5 minutes and it will be ready. It can save a lot of time.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original