Steamed buns are a common staple food in our daily lives, and now in order to pursue new tricks, many people will use vegetable juice to make steamed buns. The steamed bun produced in this way is not only colorful, but also pleasing to the eye and very appetizing. Today I will use spinach juice to make a beautiful spinach butterfly roll for everyone. The steamed butterfly rolls are fragrant and soft, and the color is more attractive, so friends who like it must try it.
Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, which can supply the human body with a variety of nutrients; the iron content contained in it has a good adjuvant therapeutic effect on iron deficiency anemia.
Spinach butterfly rolls
Prepare the materials
Spinach dough ingredients: 300 g of flour, 250 g of spinach, 3 g of fresh yeast, 20 g of water
White dough material: 300 g of flour, 150 g of water, 4 g of fresh yeast
Start production:
1 The fresh yeast used in the two doughs is dissolved with the water required.
2 Mix the white dough ingredient well and form a homogeneous dough.
3 White dough covered with a damp cloth wake up to 2 times the original volume.
4 Wash the spinach and put it in a food processor to make spinach juice.
5 Spinach juice mix well with 300 g of flour and yeast water, and form a dough, cover a damp cloth to wake up to 2 times the original volume.
6 Knead the two doughs until they are completely vented and roll out into rectangular flakes about 4 mm thick.
7 The two doughs are stacked on top of each other, with the white dough on the bottom, rolled up from the long end to form a two-color dough roll.
8 Dough rolls are divided into small, evenly sized pieces.
9 Press horizontally with chopsticks in the middle of each small agent, and then put the two agents side by side, the indentation is outward, smear a little water on the middle of the two agents, clamp along the indentation with chopsticks, and cover the damp cloth for 20 minutes.
10 Put the raw blanks into a cool water steamer with a wet drawer cloth, bring to a boil on high heat, reduce the heat to low and steam for 10 minutes, turn off the heat, and then open the lid after 3 minutes to remove it.
Tip: 1 The hardness of the dough of the two colors should be consistent, and the amount of water can be appropriately added or subtracted. When making noodles, the water should be gradually added. 2 Do not roll out the dough too thinly, otherwise it will affect the effect of raw blanks. 3 The size of the 3 dose can be adjusted according to personal preference. 4 After cutting into the agent, it is necessary to press the chopsticks horizontally in the middle of each small agent; when the two agents are put up and discharged, the indentation should be facing outward, and after smearing a little water in the middle, the chopsticks should be clamped along the indentation, which will make the butterfly roll more beautiful. 5 Raw blanks must be steamed after waking up for the second time, so that the pastry made is beautiful and full.
Selected from Butterfly's "Super Classic Home-Style Pastry Step-by-Step Illustrated Encyclopedia", all rights reserved.