Colorful Steam Bread

A healthy menu where I blend various natural food into the steam bread (馒头) to make them look colorful and better flavor. Although this take longer time to complete, but the output will keep you a smiling face :)

Ingredients

Group A

• 70g of beetroot puree   70 克甜菜根泥
• 100g of all-purpose  flour    100 克普通面粉/中筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母

Group B

• 70g of pumpkin puree   70 克南瓜泥
• 100g of all-purpose  flour    100 克普通面粉/中筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母

Group C 

• 50g of pandan leave extract   50 克班兰汁
• 100g of all-purpose  flour    100 克普通面粉/中筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母

Group D

• all of the dough from Group A    Group A 的全部面团
• 30g of all-purpose  flour    30 克普通面粉/中筋面粉
• 8g of cooking oil    8 克食油  
• 1/8 tea spoon of salt    1/8 茶匙盐
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• **water (apply if the dough is dry)    水(面团干才加)

Group E

• all of the dough from Group B    Group B 的全部面团
• 30g of all-purpose  flour    30 克普通面粉/中筋面粉
• 8g of cooking oil    8 克食油  
• 1/8 tea spoon of salt    1/8 茶匙盐
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 20cc of water    20 cc水

Group F

• all of the dough from Group C    Group C 的全部面团
• 30g of all-purpose  flour    30 克普通面粉/中筋面粉
• 8g of cooking oil    8 克食油  
• 1/8 tea spoon of salt    1/8 茶匙盐
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• **water (apply if the dough is dry)    水(面团干才加)

Steps 

1. Place all of the ingredients from Group A into a mixing bowl and knead into a smooth dough by hand (around 10 minutes).    把 Group A材料都倒入盘用手揉成光滑面团(约10分钟)。
2. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes). The dough I'll name it dough A.    把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。我叫这面团A。
3. Repeat step 1 - 2 for the ingredients from Group B & C. And they named as dough B & C.    Group B和C的材料重复步骤1-2。我叫它们面团B和C。
4. Knead the dough A to remove the formed air. Mix the dough A with ingredients of Group D. Knead into a smooth dough by hand (around 10 minutes). I named it dough D. Do the same with dough B & C and ingredients from Group E & F. I called them dough E & F.    面团A排气，加入Group D材料揉成团(约10分钟)，命名为面团D。面团B和C一样排气，加入Group E和F材料揉成团(约10分钟)，命名为面团E和F。
5. Roll the dough D, E & F into balls and set aside for 15 minutes.    面团D、E和F滚圆休面15分钟。
6. Roll out the dough D to a thin layer. Do the same for dough E & F. Stack all of them nicely and roll into a log.    面团D、E和F各别杆薄片，叠在一起然后卷成长条。
7. Cut the log into 12 portions. Place them on the baking paper separately.    长条切12份，各别置在油纸上。
8. Place the breads in a warm spot and go for second proofing (approximate 45-60 minutes).    弄好的馒头置在温暖处发酵(约45-60分钟)。
9. Bring the water in steamer to boil. Put in the breads and steam for 15 minutes. Off the heat and with the lid on for another 10 minutes. The steam breads are good to eat now.    煮滚蒸笼的水，再放入馒头蒸15分钟。熄火继续焖10分钟即可。