Pitaya steamed bread

Pitaya steamed bread

Introduction:

Production steps:

Step 1: first, mix yeast, flour and sugar, knead them into a ball, ferment them to twice the size, and take them out to round

Step 2: then divide it into several groups, add Monascus powder and Matcha powder respectively, and place it for ten minutes to relax and thicken before shaping directly. Matcha dough

Step 3: as shown in the figure, roll out Matcha and red koji dough. Red koji is bigger than Matcha, and black sesame is better

Step 4: then wrap the Matcha dough in the black sesame dough

Step 5: cover Matcha and black sesame with red koji dough

Step 6: then pinch out the Pitaya head at the top

Step 7: then tilt the scissors to cut off the convex tip of Pitaya

Step 8: then put it into the pot to ferment for about half an hour, and steam it over high heat for 20 minutes

Materials required:

Flour: 200g

Water: 120g

Yeast: 2G

Matcha powder: 3G

Monascus powder: 3G

Sugar: 40g

Black rice: right amount

Note: A: when wrapping, you can put some water on the surface of each dough. It's sticky, and it won't hang in the air after steaming. B: soak the black rice in advance, otherwise it's hard to be cooked, and the black sesame will be OK. C: when cutting, the mouth of the scissors should be larger, and the green part should be exposed, so it doesn't look like pitaya

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: milk flavor