Purple sweet potato bun with milk flavor(nai xiang zi shu bao )

Purple sweet potato bun with milk flavor

Introduction:

"The sweet and soft steamed buns, together with the milk rich, soft and smooth purple potatoes, are full of happiness when you take a bite."

Production steps:

Step 1: melt the yeast with 50ml warm milk and let it stand for a few minutes; add sugar to the flour, pour in the yeast, add milk little by little, stir the flour with chopsticks until it is small; knead the flour with hands until it is "three smooth".

Step 2: cover the dough with plastic wrap and ferment in the microwave to 1.5 to 2 times the size.

Step 3: peel the purple potato and cut it into small pieces.

Step 4: steam over high heat for 15 to 20 minutes until the purple potatoes are ripe.

Step 5: use a rolling pin to press the purple potato into a mashed potato without large particles.

Step 6: add eggs, butter, milk, milk powder and sugar, mix well, mashed potato slightly wet state.

Step 7: take out the fermented dough and press to exhaust; divide it into small dosage forms; roll the dough into purple sweet potato stuffing; steam for 10 minutes after 15 minutes, turn off the heat and simmer for 5 minutes.

Materials required:

Flour: 250g

Yeast: 3G

Milk: About 150ml

Fine granulated sugar: 30g

Purple potato: 2

Egg: 1

Butter: 30ml

Milk powder: 10g

Sugar: 30g

Note: 1, put the dough in the microwave oven or oven is more conducive to fermentation; 2, milk and milk powder in purple potato stuffing can be replaced by light milk or cream; 3, students who like delicate taste can be screened after purple potato is pressed into mud.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Zi Shu Bao