Colorful steamed buns and preparation method thereof

Abstract

The invention discloses colorful steamed buns. The colorful steamed buns are prepared from colorful plant dyed sticky-rice bun wraps and stuffing. The colorful plant dyed sticky-rice bun wraps are prepared by the following steps: adding an appropriate amount of colorful plant dye juice and an appropriate amount of edible vegetable oil in sticky rice flour; and repeatedly rolling the mixture into soft and elastic flour dough. The colorful plant dye juice is composed of the following plant dyes: Artemisia apiacea juice or mugwort leaf juice as a green dye, maple leaf juice as a black dye, roxburgh peristrophe herb juice as a red dye, purple sweet-potato vine juice as a purple dye, and butterflybush flower juice or Gardenia jasminoides Ellis juice as a yellow dye. The stuffing can be sugar stuffing or vegetable stuffing and the like, which has different flavors. A preparation method of the colorful steamed buns disclosed by the invention comprises the following steps: taking an appropriate amount of single-color dyed sticky rice-flour dough; kneading the dough into hollow bun wraps; coating the wraps on an appropriate amount of stuffing so as to make buns; placing the buns on a banana leaf or a vessel with oil on the bottom; intensively putting the buns into boiling water; fishing the buns out when the buns are floating on the water so that the buns are fully cooked; directly dishing the cooked buns off in a bowl and eating the cooked buns when the buns are still hot; or placing the cooked buns on a washed banana leaf or a vessel with oil on the bottom, and eating the cooked buns when the buns are cooled or storing the cooked buns for later eating.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a colored steamed bun and a preparation method thereof. Background technique [0002] The application number is 201510264165.4, which discloses a Artemisia Artemisiae Momo and its preparation method. The Artemisia Artemisiae Momo is made of the following raw materials: wash fresh wild Artemisia annua, crush it, soak it for 2 hours, remove the bitterness, Take out and drain, and set aside; mix glutinous rice flour, starch and wild Artemisia annua, add water and edible vegetable oil, and make a dough; take an appropriate amount of dough and wrap it into the filling, put it on a paper pad or brush it with primer, and steam in water 13-15 minutes, leave for 3-5 minutes. It is characterized by a very green color, soft and elastic taste. It has the effects of clearing away heat and reducing steam, clearing away heat and relieving summer heat, and clearing away heat and dampness. Artemis...

AI Technical Summary

Problems solved by technology

Artemisia buns are delicious, but they should not be eaten too much, and anything will be reversed; in addition, the above-mentioned Artemisia buns have a single taste and a single color, which cannot meet the growing diverse dietary needs of the public