Natural pigments can also be so beautiful and amazing, bringing you a different taste of food and a new experience......

 Today to share this camouflage hair cake, very suitable for friends who like colorful pasta, but also suffer from not knowing how to shape or have no time to shape, the dough is soft and hard, just wave everything, throw it into the mold at will, and the effect of matching together is amazing.

Let's discuss a topic first: Is it really not necessary to knead dough when making hair cakes?

Many people say that the cake doesn't need to be kneaded at all, just stir it with two chopsticks, and how moist and fluffy the finished product is. But my experience is that the hair cake must be sticky, and even have a pudding layer, and it can't bounce up when you press it......

Because the dough is too moist and the moisture is too much. Think about it: if chopsticks can be stirred well, it must be a thin batter, and you can't knead it.

The dough of a successful fat cake must be a wet and soft dough that can be kneaded into a dough, which is softer than the usual dough for steamed buns, but not a thin batter.

Making hair cakes is simpler than making steamed buns, and you can use two fermentation methods or one fermentation method to save time. You don't need to knead the dough very hard, just knead it smooth.

If you're interested, try my method: you're sure to get a bouncy, fluffy and non-sticky coloured hair cake.

Camouflage hair cake

300 grams of plain flour, 3 grams of yeast, 60 grams of water, about 70 grams of pumpkin puree, about 50 grams of purple potatoes + about 60 grams of water

Here's how:

Wash the pumpkin and purple sweet potato, peel and slice it and steam it in a pot, take the required amount and beat it into a puree for later use (the pumpkin puree has a large amount of water, no need to add water, the purple potato is too dry, so add water.) Please increase or decrease according to the water content. If you like sweetness, you can add an appropriate amount of sugar according to your own taste), 300 grams of flour are divided into three equal parts, respectively, add water, pumpkin puree, purple potato puree and into a smooth three-color dough, the softness and hardness should be basically the same, and put it in a warm place to ferment to twice the size. It is also possible to use the one-time fermentation method and one-time molding.

Prepare a mold, brush the bottom and sides with oil or oiled paper (demolding is better), knead the leavened dough separately and roll it out slightly.

Then use a knife to cut it into small pieces at random and arrange them evenly in the mold.

Finally, gently press the firm with your hands, while smoothing the surface.

Put it in a warm place and ferment again until it is 1.5 times larger.

Put on the pot, bring to a boil over high heat, steam over medium heat for 30 minutes, simmer for 5 minutes.

Look, this is the bottom, it's even more beautiful than the front, it's stunning.

Let it cool, cut it with a knife, and cut it by pulling it back and forth.

You can also use other colors to match according to your preference.