南瓜双色馒头 (Pumpkin Bi-Color Mantou)
轩宏妈的厨房日记 XuanHom's Mom Kitchen Diary
轩宏妈的厨房日记 XuanHom's Mom Kitchen Diary
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 tsp
  • 做法 Method:
  • 1. 各别把面团搓揉至光滑有弹性,休面
  • 60 分钟或双倍大。
  • Mix all ingredients and knead to become a soft and elastic dough,cover and rest for 60 minutes or double the size.
  • 2. 把面团放在撒了面粉的工作台上搓揉至空气完全排除。
  • Put each dough into working table with sprinkle of flour, separately knead out air in the dough .
  • 15 分钟。
  • Roll round and rest for 15 minutes.
  • 4. 分别把面团擀成长方形,在南瓜面团表面扫上水,再把甜菜根面团放上去,在扫上清水。
  • Flatten each dough separately into rectangle shape, brush some water onto pumpkin dough,then put the flatten beet root dough onto it,brush some water too onto beet root dough.
  • 5. 用擀面棍在面团上擀便,轻轻卷起,再平均分割面团。
  • Use rolling pin flatten again the dough,and roll up the dough gently,cut to small and even dough.

Instructions

Comments

Log in or Register to write a comment.