牡丹蒸面 Peony Bread
「舌尖」在介绍陕北美食时提到，因为当地菜蔬匮乏，巧手的主妇们就制作了各式花样的面食，增加全家的食欲。以简洁的食材力求最大的呈现，这就是我认同的聪明的做菜方式。
Due to vegertable shortage, those housewifes lived in north of Shaanxi used to creat varied wheated food to increase the appetite of family members. For me, the wisely way to cook dishes, it is to present the simple ingredients in usmost expression.
牡丹蒸面 Peony Bread #寻找最聪明的蒸菜达人#的做法
步骤1
面粉过筛，留三分之二白面，另外三分之一白面与红曲粉混合。 Shift the flour, 1/3 of the flour mix with red rice powder.
步骤2
用温水和面，因面粉含水量不同，请手控水量，像饺子皮软硬即可。如图分割。醒发20分钟。 Put ib the warm water and knead the flour into dough (please see picture). Standstill the dough for 20 mins.
步骤3
白色大面团包入红曲大面团。 Wrapped the big red dough in big white one.
步骤4
擀平，用刀虚切面团，分割圆为24份。 Rolling the dough into a circle shape and divided it into 24 parts with shallow lines.
步骤5
按线切开，大约到圆心一半的距离。 Cut open the edges of the circle according to the shallow lines.
步骤6
每三个组成一个花瓣。 Every petal is combined by 3 parts of edges.
步骤7
底面完成。 Bread base completed.
步骤8
小球合二为一，做成长条状S型。 Two smaller dough combined together and make it into shape of letter "S".
步骤9
如图卷好。 Wrapped well as picture.
步骤10
用筷子夹一下S的上下断，并剪开末端，如图。醒发10分钟。 Clamp the ends of "S" by chopstick and cut open the edges as picture. Standstill in 10 mins.
步骤11
入蒸锅蒸15分钟。 Steaming 15 mins.
步骤12
出锅。 Done.