Baking with Butterfly Pea Powder
Butterfly Bean Pollen Baking Notes
Recently, while I was baking, I occasionally got butterfly bean pollen, and I fell into the idea of baking. Butterfly bean pollen is a faint blue color, like the deep blue of the sky. Looking at it, my heart is very happy.
At the beginning, I wanted to make a delicate pastry. Take an appropriate amount of flour first, sift it, and make it as delicate as dust. Take a little butterfly bean pollen, put it in water, stir it, the water color gradually turns blue, like a dream. Pour this blue water into the flour, add eggs, sugar, and oil, and knead it. The dough is slightly hard at first, but after repeated kneading, it becomes softer and tougher. The color is also unique from the butterfly bean pollen, showing a light blue color, just like the light blue of the spring sky, fresh and elegant.
The dough is ready, and I let it stand for a while to wake it up. Then, roll the dough flat, press it out with a mold, and use a mold to press out various shapes, including flower-shaped and star-shaped genera, on the baking sheet. At this time, the dough, because of the butterfly bean pollen, is more and more attractive, and the light blue shape seems to inject dreams into it.
Put the baking sheet in the oven, adjust it to a suitable temperature, and wait for it to change. In a moment, the aroma of the oven gradually overflows, mixed with the unique aroma of butterfly bean pollen and the sweet aroma of baking. The surface of the pastry is golden and slightly burnt, and the light blue color at the edge is slightly darker, as if it is edged with blue, which is very beautiful.
Out of the oven, wait for it to cool down a little, and taste it. The taste is soft, and the fragrance of butterfly bean pollen lingers between the teeth. It blends perfectly with the sweetness of the pastry. There is neither the astringency of pollen nor the sweetness of sweetness. It is the Magic Share of the palate.
Another day, Yu Si made bread with butterfly bean pollen. Just like the method, the butterfly bean pollen is integrated into the dough. This time after the dough ferments, the blue color is stronger, like the color of the deep sea. Shape into bread, sprinkle with a little flour, and bake in the oven. When it comes out of the oven, the skin of the bread is crisp and golden, but inside, the light blue color is looming, cut open, blue and white, beautiful. When eating, the fragrance of bread and the fragrance of butterfly bean pollen complement each other, and the taste is rich in layers, and each bite has a unique taste.
Butterfly bean pollen is like a stroke of genius in baking, adding extraordinary color and taste to ordinary baked things. It is really a wonderful material for baking.
