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原料
紅心火龍果: , 胡蘿蔔: , 菠菜: , 紫薯: , 花生餡: , 豆沙餡: , 豬肉餡: , 素菜餡: , 麵粉: 250g, 活性乾酵母: 5g, 水: 150ml, 黑芝麻:
步驟
1將紅心火龍果、胡蘿蔔、菠菜、紫薯分別切塊處理,放入榨汁機,榨出四種不同顏色的菜汁;
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2麵粉中加入酵母慢慢加水攪拌;
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3將麵粉慢慢揉成麵糰;
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4加麵粉揉至有彈性, 然後分成四份,加入果蔬汁;
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5顏色揉勻直至麵糰光滑、自然發酵一小時;
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6加面搓揉擠出空氣;,將麵糰揉成長條,切成小塊擀成包子皮;
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7將四種餡兒放到四種顏色的麵皮裡面,由一處開始先捏出一個褶子,然後繼續朝一個方向捏褶子,折成包子的樣子;
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8入平底鍋熱油煎一會兒, 加水沒過包子2/3,燜燒7-8分鐘直到湯汁收干;
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9撒上黑芝麻提香,大功告成!
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