Homemade Rainbow Meat Bun Recipe
Use vegetable juice with natural pigments instead of water to mix with flour. This has many benefits: 1, it can make the food more colorful and not monotonous in appearance.2, it is rich in nutrition, providing different vitamins by combining different vegetables.3, it also adds fun to the process of making noodles. Dough ingredients:
A (white dough): 100 grams of water, 180 grams of flour, 10 grams of sugar, 2 grams of yeast powder
B (yellow dough) uses
carrot juice 100 grams, 180 grams of flour, 10 grams of sugar, 2 grams of yeast powder C (purple dough)
cabbage juice 100 grams, 180 grams of flour, 10 grams of sugar, 2 grams of yeast powder Filling:
mutton filling, carrot residue,purple cabbage residue. Seasonings: salt,
MSG , old, oyster sauce, Sichuan pepper, green onion ginger , sesame oil Method:
1, cut the carrots and purple cabbages into small pieces.
2, put them in a juicer to separate the juice from the residue.
3,
carrot juice and purple cabbage juice each take 100 grams. Do not discard the residue of carrot and purple cabbage. 4, add a little salt to the meat filling.
Add water in small amounts multiple times to the meat filling.(Adding salt helps with water absorption)5, stir the meat filling in one direction until all the added water is absorbed by the meat.
After mixing well, the meat becomes sticky and its color lightens.6, add old and oyster sauce and stir in one direction.
7, add chopped green onion, Sichuan pepper, salt, MSG, and mix thoroughly.
8, add sesame oil, stir uniformly, and refrigerate for later use.
9, mix the residue of carrots and purple cabbages with a little sesame oil.
10, combine it with the chilled meat filling.
11, knead the three dough ingredients separately until smooth and let them rest at room temperature for about 5 minutes.
12, roll out each dough into a rectangular sheet, stack them together, cut off any uneven edges.
(Brushing a little water in the middle layer makes it easier to stick together.13, lightly roll one side of the dough thinner and tightly roll it up, then divide it into appropriate portions.)
14, place the seam side down and flatten, then roll out into circles.
15, add an appropriate amount of filling.
16, shape them into
baozi . 17, let them rise on a bamboo tray.
18, after fermentation, steam over boiling water for 15 minutes.
19, after steaming, to avoid thermal shock, open the lid slightly first and wait for 3-5 minutes before completely opening it.Steam For about 15 minutes. After steaming is done, to avoid thermal shock, lift the lid slightly first after turning off the heat for 3-5 minutes before fully opening it.
