Pattern pasta embroidered Mantou

1. Prepare the ingredients. Ordinary flour: 800g, yeast: 8g, aluminum free baking powder: 4g

2. Pumpkin and purple sweet potato: appropriate amount, red yeast rice: 15g

3. Steam the purple sweet potatoes and pumpkins until cooked. Pumpkin can be sliced and steamed for easy ripening. Steam and grind into mud for later use.

4. Crush the red yeast rice into powder, boil it in water, filter off the residue with gauze, leave the red yeast rice water, and let it air dry to warm for later use. You can also buy ready-made red yeast rice flour and mix it directly with noodles. I think making my own red yeast rice water is more reassuring.

5. Add yeast and baking powder to the flour, stir well and divide into four parts. Three of them were mixed with pumpkin puree, purple sweet potato puree, and red yeast rice flour to form three colored doughs, and the other part of flour was mixed with water to form a white dough. Place the four-color dough in different containers and cover them with damp cloths to ferment separately.

When the dough has fermented to 1.5 to 2 times its original size, it can be used to prepare the dough. Four different colored and equally sized potions are grouped together. The size of the potion can be customized according to personal preferences. My set has a diameter of 3.5CM.

7. Rub the four colored powders into thin strips. Sprinkle a small amount of thin surface, press one on top, and arrange it in the shape of a "well" as shown in the picture. A slightly thinner end of the strip will be more conducive to subsequent operations.

8. As shown in the figure, 1 presses 2, 3 presses 4, and so on, with odd numbers pressing even numbers in a clockwise circle.

9. As shown in the figure, start with pressing 2 against 7, press 8 against 5, and so on, pressing the adjacent counterclockwise to form a circle.

10. As shown in the figure, press 7 to 4, press 1 to 6, and so on, in a clockwise circle.

11. Press the ends of the noodles tightly against each other to form a woven noodle sheet.

12. Turn over the prepared noodles and put them in the palm of your hand. Fold the ends of the compressed noodles towards the bottom of the Mantou. In the process of folding, gently poke them towards the center, so that the finished Mantou will be more plump and straight.

13. Turn over the Mantou and put it on the chopping board to slightly reshape it to make it more round and plump. The reshaped Mantou undergoes secondary fermentation for about 20 minutes.

14. Observe that when the volume of Mantou becomes larger and the dough surface is fluffy, steam it in the pot and cook it 20 minutes after steaming. （END)

15. Noodles are one of the most extensive and profound culinary techniques that reflect folk customs and express the psychological desires of the people.

For thousands of years, people have always expressed their hopes and aspirations through skillful use of noodles.

17. Embroidery ball Mantou, one of the representatives of classic pattern pasta, is very happy to share this auspicious food with you.