Talking about various ways to eat steamed bread.

First, purple potato rose steamed bread materials: wheat flour, purple potato, yeast, warm water. 1. Peel the purple potato and cut it into small pieces. After cooking, crush the mud with a spoon and let it cool. 2. The yeast is melted with a little warm water and then poured into wheat flour. Add purple potato paste, knead into smooth dough, cover with wet emery cloth, and wake for three hours. Now the indoor temperature is 25 degrees, three hours is enough, and the batter volume will be 1.5 times of the original. 3, the batter is divided into about 80 grams, and every 80 grams of batter is cut into 6 parts, one of which is smaller and the rest is equally divided. 4. Roll five equal portions of dough into dough sheets, stack them one by one, roll the smaller batter into a spindle shape, and put it on the better dough sheet (become a part of the better rolled rose heart). 5. From bottom to top, it is actually close to one end of itself. Roll the dough together into a cylindrical shape, and then twist or disconnect it from the middle to become two rose dough blanks. Make the remaining batter look like roses in this way. Put it in a steamer, wake it for ten minutes, and steam it for about ten minutes.

Second, melon and cancer buns materials: melon, wheat flour, baby milk powder, yeast, baking powder, sugar. 1. Peel the pumpkin, cut into pieces, cook it, and grind it into mud with a spoon. Pour the wheat flour into the automatic bread machine, add the carrot paste and yeast baby milk powder sugar to make the batter alive. Without adding water, the combined dough will be twice as big in a warm place. 2. Take a small dose of beef tongue, take a small piece of dough, knead it into strips, and knead it into four strips. Put four fresh noodles on the dough with beef tendon, fold the top and bottom, turn the cancer upside down, and use small red beans as eyes. 3, put the steamed bread into the pot and steam for 20min minutes, and the stupid cancer will climb up!

Third, the two-color flowering purple potato steamed bread white batter raw materials: medium gluten flour, milk, yeast. Purple batter raw materials: medium gluten flour, milk, yeast, sugar, steamed purple sweet potato. 1, add yeast to milk, stir with chopsticks, and let stand10 min; Pour in wheat flour and sugar, stir and mix with chopsticks, mix wheat flour with water, and knead into dough by hand; Put it on the actual operating table, knead the batter in half, and it will take about 20 minutes to see that the batter rubs Liang Cheng noodles without sticking to your hands.

2. Grind the steamed purple sweet potato into mud and wait for refrigeration; Mix the purple potato paste with wheat flour, milk and yeast, stir and mix with chopsticks, rub the Liang Cheng purple potato paste by hand, wrap the kneaded dough in a fresh-keeping bag and put it in a warm place to double its size. 3. Divide 20g of white batter and15g of purple batter into large portions, and wrap the purple batter in the white dough in a jiaozi way with the edge facing down. Cut the batter horizontally and vertically with a knife. 4. Put it into the steamer, cover it, and heat it for 30 seconds at the same time, so that the water in the steamer is slightly warmer and the dough wakes up again. 9. Steam slowly for 20 minutes. When it's time to turn off the fire, open the lid for 3 minutes and the steamed stuffed bun will be ready.

Fourth, chubby fish buns materials: wheat flour, yeast, warm water. 1. Put the wheat flour into a basin, melt the baking powder with warm boiled water, gradually pour in the baking powder water, stir evenly with chopsticks while pouring, knead until the surface is smooth, and cover with a fresh-keeping bag. Let it stand in a warm place, it will be 2-3 times bigger. 2. Take out the fermented dough, rub it evenly in the exhaust pipe, and divide it into multiple parts, with small sides and slightly thicker middle. Gently press the end of 1 with your hand to squeeze out the fish tail and draw a triangle with a knife. Remove the triangular dough in the middle and press out the canthus lines with a plug. 3. Beat the batter horizontally and vertically, pat it flat by hand, pinch the fish out from the middle, press out two pieces on the head of chopped pepper with a spoon, decorate your eyes with small red beans, and then pinch out the fish mouth. 4, with a spoon, starting from the end, the top fish makes scales. Cut two knives on each side of the fish and press them with plugs to make dorsal fins. 5. Put the fish in turn, put them in the wok and wake up twice 10min. Boil the water, turn to slow fire, steam for 20 minutes, turn off the fire and cover it for 5 minutes.

Five, sunflower steamed bread materials: wheat flour (white batter), yeast powder (white batter), cold water (white batter), wheat flour (white batter), cooked carrot paste (white batter), a little cold water (white batter), yeast powder (white batter). 1. Knead it into a smooth two-color batter and ferment it with alcohol at room temperature (low temperature fermentation in an electric oven and alcohol fermentation with boiling water in the pot). After the fermented dough is exhausted, it is divided into small doughs: 7 white flours with 40g wax gourd batter and 7 white flours with 35g. Take a small dough of wax gourd and roll it into a round dough with appropriate thickness. 2. Cut into several small strips along the edge of the dough sheet, leaving the center blank in the middle. Take a portion of white batter and roll it into pumpkin dough sheet according to the size of the center blank, and pile it in the center of the pumpkin dough sheet.

3. Knead the three strips along the line into a ball, and all the shoelaces are kneaded into sunflowers. Roll the excess wax gourd batter into sheets, cut into thin strips, arrange and cut into long strips. Wrap the white flour slices with small strips of wax gourd, insert the bottom of the white flour slices at the joint, and gently flatten them by hand. Stick a little cold water on one end with chopsticks, and point the black sesame powder in the box one by one, and the sunflower buns will be fine. All the cooked sunflower steamed buns are put in a warm place for secondary fermentation. 4. Sweet sunflower buns, bulging. Boil the red wine and steam for 20 minutes, turn off the fire (boiling water has been introduced into the pot in advance for steamed bread fermentation), and stew for 3 ~ 5 minutes.