When you soak the flowers in boiling water, the pigment in the flowers will recede into the water and the blue flower water can be used as a natural coloring agent. Some cakes in Thailand, Singapore and Malaysia are blue, and the coloring of the butter bean flowers is used to dye them.
This bread I made today uses butter bean flower water to dye the dough, isn’t it quite new to you! Butterfly bean flower Taobao sale, when you make dumplings, noodles, steamed buns or drinks, try this hot day dye, food added! Anthocyanin while still face value oh!
High gluten flour 280g
30g whole wheat flour
20 grams of butter
30g powdered sugar
3 grams of salt
Dry yeast 3g
20g of dried butterfly bean flowers
240g boiling water
Raisins in moderation
Pistachios in moderation
How to make bean bread in a dream dish.
Take 20g of dried dish beansprouts and soak them in 240g of boiling water. (The water I use is the hot water that comes out of the “Pulao B20 Water Filter” in 3 seconds, and it is filtered pure water. If you want to get your hands on this water purifier, you can read the poster below. The price of the product and the strength of the giveaway that I’ve connected for you should be considered the most powerful on the net, it’s worth your money!
Soak the dried butterfly bean flowers until they turn dark blue, cool to room temperature and strain the juice through a fine sieve. Take 180 grams of butterfly bean blossom water and refrigerate for 30 minutes. (You can squeeze the dried butterfly bean blossoms vigorously, the higher the consistency of the juice the better.)
In a chef’s blender add 20g butter softened at room temperature, 280g high gluten flour, 30g whole wheat flour, 3g salt, 3g dry yeast and 30g powdered sugar.
Pour in 180g of chilled butterfly bean water, start the chef’s machine and knead a smooth dough.
Put it in a container and cover with plastic wrap for the first fermentation.
Ferment 2 times bigger.
After the dough has fermented, press the dough on a silicone mat to release air.
Shape into a circle, add the dried fruit from the recipe, and distribute evenly.
Roll up the dough from one end and wrap it around the dried fruit.
Knead the dough into rounds.
Take a 20 cm diameter baking vine basket and sprinkle evenly with a layer of high gluten flour.
Place the dough, mouth side up, gently into the basket. Cover with plastic wrap and ferment for a second time until the basket is as high as the cane basket. (Fermentation temperature is usually controlled at about 28 degrees and fermentation time is about 1 hour.)
Line a baking sheet with parchment paper and invert the fermented dough onto the baking sheet.
Use a knife to make cross-shaped slits in the surface of the dough.
Preheat the oven for 5-10 minutes, then put the baking tray in the middle of the oven, set the upper and lower heat 190 degrees, time 30 minutes. (Every oven is different, there will be more or less a slight temperature difference, find out the temperature of your own home oven, the exact time temperature according to your own home) (Oven dependent.)
When the oven time is up, take it out immediately, after the bread cools, cut it into pieces and enjoy.