Sweet purple potato bag(xiang tian de zi shu bao bao )

Sweet purple potato bag

Introduction:

"Some time ago, I used to make steamed buns. I was tired of eating them. I wanted to change some patterns. This morning when I made purple potato black rice porridge, I still had a little left. It's a pity to pour it out. When I was in a daze in the pot, LG said that I would make steamed buns. The purple pastry should be very nice. I used purple potato to make sweet potato cakes before, It should be OK to make steamed stuffed buns. I fished out the remaining pieces of purple potatoes. The pink and purple steamed buns were really lovely when I steamed them. But soon after I got out of the pot, the color turned dark. Although it was not as good as I expected, the taste was OK

Production steps:

Step 1: mash purple potato with water pressure, mix some sugar to make mashed potato, 2 tsp almond dregs with sugar, 3 tsp milk powder and 2 tsp hot oil to make almond filling.

Step 2: take half a teaspoon of sugar and put it in a bowl. Pour it into a small bowl of boiling water and bring it to a boil. When the water cools to about 35 degrees, put the yeast into the water and bring it to a boil. Take a large basin, pour the flour into it, put in the mashed potato, then pour the yeast water on the flour and stir well with chopsticks

Step 3: knead the mixed flour to a smooth and non stick dough, then put it in a basin, cover it with a cover or plastic film, and let it stand for 1 hour, and the fermentation is completed.

Step 4: sprinkle a little dry flour on the dough, knead it into non stick dough again, and divide it into several parts. Take one part and knead it into stick shape, then cut it into small pieces, and roll each piece into a thin round dough with thick edge in the middle. Take a piece of dough and put almond stuffing in the middle to make it into a bun shape

Step 5: put wet gauze or corn leaves on the steaming grid, put the steamed bun on it, and pay attention to leave some space. Steam it in the pot after 10-15 minutes. Bring the water to a boil and steam the steamed buns for 10-13 minutes.

Materials required:

Flour: 2 bowls

Yeast: 1.5 TSP

Cooked purple potato: 1 / 4 bowl

Almond residue: 50g

Note: don't open the cover immediately after steaming. Simmer for 5 minutes before opening the cover. In this way, the steamed bun won't shrink

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Xiang Tian De Zi Shu Bao Bao