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= DOUGH = (divide into 4 batches)
1/2 packet yeast (a little more than 1 teaspoon)
3 cups flour
1 cup milk, warmed to a little hotter than a fever
3/8 cups sugar
1/4 cups vegetable oil
= GLAZE =
3 tbsp chopped scallions, green part only
2 tbsp finely chopped onions
Cinnamon powder - to taste
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoon sesame oil
= PUREE =
- Blended spinach 1 cup
- Blended pumkin 1 cup
- Blended tomato 1 cup
= MATCHA SOY =
(~ dough ~)
面粉 250g
豆浆 130g
抹茶粉 5g
绵白糖 25g
耐高糖酵母 3g
(~glaze~)
Matcha powder
Honey
Koshi-an (not too much)
= DOUGH =
same as above (divide into 5 batches)
- purple sweet potato 1 cup
- dragon fruit 1 cup
- purple rice powder + black sesame powder
- cocoa powder
glaze : applesauce
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Turn on oven to lowest setting. Dissolve the yeast in the warm milk.
Mix in the rest of the ingredients for the dough and knead.
Divide dough into 5 even batches & add matcha/raspberry juice/sweet potato puree/tomato puree
Cover with a moist cloth or seal tightly and place in oven for 1 hour.
Mix together the ingredients for the glaze and allow to macerate.
Knead the dough again after it has doubled in size and then separate into 12 egg-sized pieces
Roll each piece into a long oval and cut into long strips, leaving a 1/4" section attached at one end. Brush lightly with the glaze.
Twist and shape buns and place on square of parchment paper
Let sit in oven again for another 40 - 60 minutes to proof
Steam for 13 minutes
= MATCHA SOY =
酵母用豆浆化开后静置五分钟
揉面盆内倒入面粉、抹茶粉、糖搅拌均匀后倒入做法1 揉成一个光滑的面团密封后醒发至两倍大
发好的面团取出排气 重新揉匀后擀开 擀成一个长方形的面片
在表面均匀的抹一层薄薄的食用油 然后卷起来 卷好后切等量大小 两个小面团叠加后用筷子在中间按一条杠杠后抽出筷子 轻轻的拉长后筷子放在中间 左手捏紧两端后扭一圈 筷子的那端在手捏的这端按紧即可
(~glaze~)
1. mix honey with anko & glaze over ready-dough
2. sprinkle matcha powder over glaze before twisting the dough
= VARIATION III =
把紫米粉 + black sesame powder 和面粉混合
然后用温水30度左右的，把酵头融合加入面粉中和成软硬适当的面团
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1st Keep
 JacquelineTiong
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